Grilled New England Seafood Bake

Serves 4

¼ cup butter, room temperature

2 ½ tablespoons finely chopped fresh dill, plus more for garnish

2 garlic cloves, minced

Coarse salt and ground pepper

4 red potatoes, scrubbed and thinly sliced

1 pound skinless white fish (such as cod, halibut or flounder), cut into four equal pieces

20-25 raw shrimp, thawed, peeled and deveined

2 lemons, juiced

2 ears corn, rinsed and halved

Bread rolls, optional



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.


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