Best Grilled New England Seafood Bake Recipes

Grilled New England Seafood

Provided by Martha Stewart

Time 25m

Number Of Ingredients 10

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

Steps:

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. 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.

Nutrition Facts : Calories 358 g, Fat 10 g, Protein 20 g

GRILLED NEW ENGLAND SEAFOOD BAKE image

Categories Fish Dinner

Yield 4 servings

Number Of Ingredients 10

2 tablespoons butter, room temperature
2 tablespoons finely chopped fresh dill
1 small garlic clove, minced
coarse salt and pepper
8 oz red new potatoes, scrubbed and thinly sliced
1 pound skinless cod fillet, cut in 4
8 oz frozen uncooked medium shrimp
2 ears corn, quartered
1 lemon, thinly sliced
4 hard rolls, halved

Steps:

Heat grill to medium. in small bowl combine butter, dill and garlic, season with salt and pepper. Set aside. Fold four 14-inch squares of aluminum foil in half, forming 4 rectangles. Assemble packets - on one half of each rectangle - arrange potatoes in single layer, top with cod, then shrimp. Place 2 pieces of corn on side. Season with salt and pepper. Add a dollop of butter mixture and two lemon slices. Fold foil over ingredients and crimp to seal. Place on grill, potato layer on bottom. Cook, rotating but not flipping, until fish is just cooked through and potatoes are tender, 12-14 minutes. Remove from grill. Slit packets open and transfer to serving bowl. Garnish with dill and serve with rolls