Grilled New England Seafood “Bake”
WHY IT’S LIGHT For a shore dinner you can make anywhere, wrap shrimp, cod, pototoes, and corn in “hobo packs” and cook them on the grill. The food steams inside, with only a half tablespoon butter per serving.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Heat grill to medium. In a bowl, combine butter, dill, and garlic; season with salt and pepper.
Step 2
Fold four 14-inch squares of heavy-duty foil in half, forming four rectangles. Dividing ingredients evenly, arrange potatoes in a single layer on one half of folded foil; 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 2 lemon slices. Fold foil over ingredients, and crimp edges tightly to seal.
Step 3
Place packets on grill, with potato layer on the bottom. Cook, rotating (but not flipping) packets occasionally, until fish and shrimp are just cooked through and potatoes are tender, 12 to 14 minutes.
Step 4
Remove from grill. Slit packets open, and transfer contents to bowls. Garnish with dill sprigs; serve with rolls.
Nutrition Information
Step 5
(Per Serving)
Step 6
Calories: 358
Step 7
Fat: 9.1g (4.2g Saturated Fat)
Step 8
Protein: 34.7g
Step 9
Carbohydrates: 34.5g
Step 10
Fiber: 2.7g
