Grilled New England Seafood "Bake"

57 Ratings
  • 5 12
  • 4 16
  • 3 20
  • 2 7
  • 1 2

Maine's sunny coast is as close as your patio when you break into foil packets of buttery shrimp, cod, potatoes, and corn. Don't forget crusty rolls to sop up the flavorful sauce.

Everyday Food, July/August 2007

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Recipe Summary test

prep:
25 mins
total:
25 mins
Servings:
4
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Ingredients

Directions

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

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  • 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.

  • 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. Garnish with dill sprigs; serve with rolls.

Cook's Notes

Fill the packets up to a day ahead, refrigerate, and toss onto the grill when it's time to eat.

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Reviews (8)

57 Ratings
  • 5 12
  • 4 16
  • 3 20
  • 2 7
  • 1 2
Martha Stewart Member
09/02/2012
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!
Martha Stewart Member
07/12/2011
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!
Martha Stewart Member
12/20/2010
Anyone try this in the oven or broiler?
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Martha Stewart Member
10/12/2010
I LOVED this so much - easy and delish. You can see my results here: http://marthaandme.wordpress.com/wp-admin/post.php?post=2210
Martha Stewart Member
07/20/2009
Can you do these in the broiler instead?
Martha Stewart Member
07/16/2009
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.
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Martha Stewart Member
02/01/2008
these were great! don't be shy with the butter, and any white fish will do in place of the cod.
Martha Stewart Member
12/31/2007
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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