Grilled Seafood Foil Packs With Lemon Chive Butter Recipes

GRILLED HERBED SEAFOOD FOIL PACKS

Steps:

• Heat gas or charcoal grill. Spray 1 (18x18-inch) sheet of heavy-duty foil with cooking spray.
• Arrange scallops, fish pieces and shrimp on foil, placing shrimp on top. Sprinkle with marjoram, lemon peel and white pepper. Drizzle with butter and lemon juice. Bring corners of foil up to center and seal loosely.
• Place packet on grill over medium heat. Cover grill; cook 8 to 10 minutes or until scallops are white and opaque, fish flakes easily with fork and shrimp are pink. Serve seafood mixture over pasta.

LEMON-DIJON GRILLED SALMON FOIL PACKET

Steps:

• Place each salmon fillet on a double thickness of heavy-duty foil (about 12 in. square). Combine the remaining ingredients; spoon over salmon. Fold foil around fish and seal tightly., Grill, covered, over medium heat for 10-15 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.

GRILLED LEMON-SALMON FOIL PACKS

Steps:

• Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Place salmon piece on center of each sheet. Brush 1/2 tablespoon oil over both sides of each salmon piece. Sprinkle each piece with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place about 3 lemon slices flat or overlapping on each piece.
• Bring up 2 sides of foil over salmon so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packets on grill over medium-low heat. Cover grill; cook 13 to 16 minutes, rotating packets 1/2 turn after about 7 minutes, until salmon flakes easily with fork.
• To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Sprinkle with parsley.

GARLIC BUTTER AND SHRIMP FOIL PACKS

Steps:

• Heat gas or charcoal grill.
• Place large sheet of heavy-duty foil or double layer of regular foil on work surface. Rub foil with a little olive oil.
• Arrange slices of polenta in center of foil. Drizzle with olive oil; sprinkle with salt and pepper.
• In medium bowl, toss shrimp with melted butter, parsley, garlic and lemon juice. Sprinkle with salt, pepper and crushed red pepper flakes. Add shrimp on top of polenta, getting all the butter out of the bowl.
• Bring short ends of foil together, and fold twice to seal; fold in sides to seal, leaving room for steam.
• Place packets on grill over medium-high heat. Cover grill; cook 10 to 15 minutes or until shrimp are pink.
• Remove from grill; unwrap and top with additional fresh parsley and lemon wedges.

GRILLED SEAFOOD JAMBALAYA FOIL PACKS

Steps:

• Heat gas or charcoal grill. Cut 6 (18x12-inch) sheets of heavy-duty foil. Cook rice in water as directed on package. In large bowl, mix cooked rice and remaining ingredients. Place 1/6 of mixture (dividing shrimp and scallops evenly) on center of each sheet.
• Bring up 2 sides of foil over shrimp mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packets on grill over low heat. Cover grill; cook 12 to 15 minutes, rotating packets 1/2 turn after 6 minutes, until shrimp are pink.
• To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape.