Foil-Pan Grilled Seafood and Rice

By doodanger

Ingredients

• 3/4 cup extra virgin olive oil italian sun dried tomato dressing
• 1/2 cup chopped onions
• 1 can (28 oz./796 ml.) diced tomatoes, undrained
• 1 3/4 cups chicken broth
• 1 1/2 cups long grain white rice, uncooked
• 1 cup loosely packed fresh parsley
• 3 cloves garlic
• zest from 1 lemon
• 3/4 lb. (375g) cod fillets, cut into 1 inch chunks
• 3/4 lb. (375g) uncooked deveined peeled medium shrimp
• 1/3 cup grated parmesan cheese

Preparation

Step 1

Heat barbecue to medium heat.

Combine dressing and onions in deep 13x9 inch disposable foil pan; place on barbecue grate. Cook and stir 4 minutes or until onions are crisp-tender.

Stir in tomatoes, broth and rice. Bring to boil. Cover pan with foil. Reduce heat to low. Close lid. Grill 20 minutes or until almost all the liquid is absorbed, stirring every 5 minutes.

Meanwhile, use pulsing action to process parsley, garlic and lemon zest in food processor just until blended.

Add cod to rice mixture; cook 5 minutes. Stir in shrimp; cook 4 to 6 minutes or until cod flakes easily with fork, shrimp turns pink and rice is tender. Remove from barbecue. Stir in parsley mixture; top with cheese.