Under 30 Minutes

Under 30 Minutes

Grilled New England Seafood "Bake"

Maine's sunny coast is as close as your patio when you break into foil packets of buttery shrimp, cod, potatoes, and corn. Fill the packets up to a day ahead, refrigerate, and toss onto the grill when it's time to eat. Don't forget crusty rolls to sop up the flavorful sauce.

Source
Everyday Food, July/August 2007
Grilled New England Seafood "Bake"
  • prep 25 mins
  • total time 25 mins
  • servings 4

Ingredients

  • 2 tablespoons butter, room temperature

  • 2 tablespoons finely chopped fresh dill, plus more for garnish

  • 1 small garlic clove, minced

  • Coarse salt and ground pepper

  • 8 ounces red new potatoes, scrubbed and thinly sliced

  • 1 pound skinless cod fillet, cut into four equal pieces

  • 8 ounces frozen uncooked medium shrimp (peeled and deveined), thawed

  • 2 ears corn, quartered

  • 1 lemon, thinly sliced

  • 2 hard rolls, halved

Directions

  1. Step 1

    Heat grill to medium. In a small bowl, combine butter, dill, and garlic; season with salt and pepper. Set aside.

  2. Step 2

    Fold four 14-inch squares of heavy-duty aluminum foil in half, forming 4 rectangles. Assemble packets: On one half of each of four folded pieces of heavy-duty foil, dividing ingredients evenly, arrange potatoes in a single layer; top with cod, then shrimp. Place 2 pieces of corn on the side. Season with salt and pepper. Add a dollop of the butter mixture and two lemon slices. Fold foil over ingredients, and crimp edges tightly to seal.

  3. Step 3

    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.

  4. Step 4

    Remove from grill. Slit packets open, and transfer contents to serving bowls. Garnish with dill sprigs; serve with rolls.

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Reviews (8)

  • jatencio
    2 Sep, 2012

    This has become a go-to recipe in our house! So simple and easy. During the summer we grill these up for a fast dinner. During the fall and winter we toss them in the oven. Love it!
  • Irelandgirl
    12 Jul, 2011

    I was on my way home and needed a quick healthy recipe. This was simple and delicious! My husband loved it! The fish and shrimp cooked perfectly. The potatoes were crisp but not too crisp, the lemon-dill-garlic-butter sauce was divine. Instead of rolls I got a fresh loaf of ciabatta bread, buttered it a sprinkled grated parmesan and mozzarella then toasted it. Perfect!! Served with chilled Pinot Grigio. Enjoy!
  • missdiaz
    20 Dec, 2010

    Anyone try this in the oven or broiler?
  • MarthaandMeBlogger
    12 Oct, 2010

    I LOVED this so much - easy and delish. You can see my results here: http://marthaandme.wordpress.com/wp-admin/post.php?post=2210
  • greeneyedteacher
    20 Jul, 2009

    Can you do these in the broiler instead?
  • ct718
    16 Jul, 2009

    We make this all the time and love it!! It's easy to make ahead of time if you're having guests over. I used to get the fresh cod but now I've been buying the frozen cod fillets and they work great too. This recipe is a great summertime treat.
  • betsyvdb
    1 Feb, 2008

    these were great! don't be shy with the butter, and any white fish will do in place of the cod.
  • kashka
    31 Dec, 2007

    I made these for a 4th of July barbecue. I only used shrimp, I didn't include the cod. I served them in the packets and everyone thought they were really cute. I was suprised how quickly they cooked, the 12 to 14 minutes on the grill was right on.
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