Foil Pack Halibut Florentine

2 cups instant white rice
2 cups warm water
4 skinless halibut fillets (1 lb)
4 cups packed fresh baby spinach leaves
1/2 cup Sun-Dried Tomato Vinaigrette Dressing
1 Tbsp Grated Parmesan Cheese

Preheat grill to medium-high heat. Spoon 1/2 cup rice onto center of each of
four 18-inch long pieces of heavy-duty foil (or, use double layer of regular
foil) with the sides slightly rolled up. Pour 1/2 cup warm water over each
mound of rice; top with 1 fish fillet. Arrange spinach around fish; set
aside. Spoon dressing evenly over fish and spinach. Bring up foil sides.
Double fold top and ends to seal each packet, leaving room for heat
circulation inside.
Grill 10 minutes. Place 1 packet on each of four dinner plates. Cut slits in
foil with sharp knife to release steam before opening. Sprinkle each serving
with Parmesan cheese.

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