Grilled New England Seafood Bake
Grilled New England Seafood Bake might be just the beverage you are searching for. This recipe serves 4. For $3.77 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 38g of protein, 16g of fat, and a total of 510 calories. This recipe from The Comfort of Cooking requires bread, fish, coarse salt, and fresh dill. 7895 people were glad they tried this recipe. It is a good option if you're following a pescatarian diet. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 94%, which is outstanding. Grilled New England Seafood "Bake, Grilled New England Seafood "bake, and New England Seafood Chowder are very similar to this recipe.
Servings: 4
Ingredients:
Bread rolls, optional
¼ cup butter, room temperature
Coarse salt and ground pepper
2 ears corn, rinsed and halved
1 pound skinless white fish (such as cod, halibut or flounder), cut into four equal pieces
2 ½ tablespoons finely chopped fresh dill, plus more for garnish
2 garlic cloves, minced
2 lemons, juiced
20-25 raw shrimp, thawed, peeled and deveined
4 red potatoes, scrubbed and thinly sliced
Equipment:
aluminum foil
grill
bowl
pot
Cooking instruction summary:
Heat grill to medium. In a small bowl, combine butter, dill, and garlic; season with salt and pepper. Set aside.Fold four 14-inch squares of heavy-duty aluminum foil in half, forming 4 rectangles. To assemble packets: On one half of each piece of foil, dividing ingredients evenly, arrange potatoes in a single layer; top with fish, then shrimp. Drizzle each with fresh lemon juice and cut the squeezed lemons into thin slices. Season packets generously with salt and pepper.Add three small dollops of the butter mixture and two lemon slices to each packet. Fold foil over ingredients, and crimp edges tightly to seal.Set a medium-sized pot of water to boil. Add halved corn and boil for 10-12 minutes.Place packets on grill, with potato layer on the bottom. Cook, rotating (but not flipping) packets occasionally, until fish is just cooked through and potatoes are tender, 12 to 14 minutes.Remove from grill. Slit packets open, and transfer contents to serving bowls or serve from foil.Serve with corn, bread rolls and butter.Enjoy!
Step by step:
1. Heat grill to medium. In a small bowl, combine butter, dill, and garlic; season with salt and pepper. Set aside.Fold four 14-inch squares of heavy-duty aluminum foil in half, forming 4 rectangles. To assemble packets: On one half of each piece of foil, dividing ingredients evenly, arrange potatoes in a single layer; top with fish, then shrimp.
2. Drizzle each with fresh lemon juice and cut the squeezed lemons into thin slices. Season packets generously with salt and pepper.
3. Add three small dollops of the butter mixture and two lemon slices to each packet. Fold foil over ingredients, and crimp edges tightly to seal.Set a medium-sized pot of water to boil.
4. Add halved corn and boil for 10-12 minutes.
5. Place packets on grill, with potato layer on the bottom. Cook, rotating (but not flipping) packets occasionally, until fish is just cooked through and potatoes are tender, 12 to 14 minutes.
6. Remove from grill. Slit packets open, and transfer contents to serving bowls or serve from foil.
7. Serve with corn, bread rolls and butter.Enjoy!
Nutrition Information:
covered percent of daily need
