Grilled Herbed Seafood Foil Packs Recipes

GRILLED SEAFOOD JAMBALAYA FOIL PACKS

Grilled Seafood Jambalaya Foil Packs image

This version of jambalaya is grilled in foil packets, resulting in a tender stew with a slight smoky flavor.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 8

Ingredients

1 1/2 cups uncooked regular long-grain white rice
3 cups water
1 lb uncooked deveined peeled large shrimp, thawed if frozen, tail shells removed
1 lb sea scallops, thawed if frozen
1 can (14.5 oz) diced tomatoes with garlic and onions, undrained
1 medium green bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
3 to 4 teaspoons Cajun seasoning

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.

Nutrition Facts : Calories 300, Carbohydrate 45 g, Cholesterol 130 mg, Fiber 2 g, Protein 25 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 3 g, TransFat 0 g

GRILLED SEAFOOD FOIL PACKS WITH LEMON-CHIVE BUTTER

Grilled Seafood Foil Packs with Lemon-Chive Butter image

Looking for a grilled seafood recipe? Then check out this shrimp, scallops and vegetables packs drizzled with butter - a wonderful dinner topped with chives.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 8

Number Of Ingredients 9

Ingredients

32 shell clams (littlenecks or cherrystones)
32 uncooked medium shrimp in shells (about 1 1/4 lb), thawed if frozen
32 sea scallops (about 2 1/2 lb)
4 ears fresh sweet corn, husks removed, cleaned, cut into fourths
32 large cherry tomatoes
1/3 cup butter or margarine, melted
2 tespoons grated lemon peel
2 teaspoons chopped fresh or 1/2 teaspoon freeze-dried chives
Fresh chive stems or chopped fresh chives, if desired

Steps:

Heat gas or charcoal grill. Cut 8 (18x12-inch) sheets of heavy-duty foil; spray with cooking spray.
Place 4 clams, shrimp and scallops in center of each sheet; top each with 2 pieces of corn and 4 tomatoes. In small bowl, mix butter ingredients. Drizzle about 2 teaspoons butter over seafood and vegetables in each packet.
Bring up 2 sides of foil 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 heat. Cover grill; cook 15 to 20 minutes, rotating packets 1/2 turn after 10 minutes, or until clam shells have opened, shrimp are pink, and scallops are white and opaque. (Cooking time may vary depending on ingredients selected) Discard any clams that don't open.
To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Top with chives.

Nutrition Facts : Calories 300, Carbohydrate 17 g, Cholesterol 145 mg, Fiber 3 g, Protein 33 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 3 g, TransFat 0 g

GRILLED HERBED TILAPIA IN FOIL PACKETS

Grilled Herbed Tilapia in Foil Packets image

Tilapia is a mild, white fish that is flaky and yummy. You can take this recipe for grilling it in foil packets and alter it to your own liking. The tilapia is very forgiving.

Provided by PRINCESSKAROLY

Categories Seafood Fish Tilapia

Time 15m

Yield 2

Number Of Ingredients 6

Ingredients

2 tilapia fillets
½ teaspoon dried dill weed
¼ teaspoon kosher salt
freshly ground black pepper to taste
10 chives, cut in half
1 ½ tablespoons butter, cut into pieces

Steps:

Preheat an outdoor grill for high heat and lightly oil the grate.
Cut a piece of heavy duty aluminum foil large enough to make an airy foil pouch to hold tilapia fillets.
Place fillets on top of the foil and season with dill, salt, and pepper. Place chives on top of fillets, followed by butter. Seal up pouches loosely.
Cook fillets on the preheated grill until they flake easily with a fork, 10 to 15 minutes.

Nutrition Facts : Calories 191.1 calories, Carbohydrate 0.7 g, Cholesterol 63.8 mg, Fat 10.2 g, Fiber 0.3 g, Protein 23.2 g, SaturatedFat 5.8 g, Sodium 351.8 mg, Sugar 0.1 g

GRILLED MEDITERRANEAN TILAPIA FOIL PACKS

Grilled Mediterranean Tilapia Foil Packs image

We filled foil packets with tilapia fillets, grape tomatoes, chopped artichoke hearts and Kalamata olives, then grilled them over medium heat for an easy, dirty-dish-busting meal that's ready in 30 minutes.

Provided by Sarah Caron

Categories Entree

Time 30m

Yield 2

Number Of Ingredients 6

Ingredients

1 cup grape tomatoes, halved
1 cup artichoke hearts, chopped
1/2 cup pitted kalamata olives, halved
2 tilapia fillets, rinsed
Salt and pepper, if desired
Lemon wedges

Steps:

Heat gas or charcoal grill. In medium bowl, stir together tomatoes, artichoke hearts and olives; set aside.
Cut 2 (18-inch-long) sheets of heavy-duty foil. Place 1 tilapia fillet in center of each sheet. Spoon tomato mixture evenly over tilapia. Bring up 2 sides of foil 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 heat. Cover grill; cook 20 minutes or until fish flakes easily with fork.
Open packets carefully. Sprinkle salt and pepper over top; serve with lemon wedges.

Nutrition Facts : ServingSize 1 Serving

GRILLED HERBED SEAFOOD FOIL PACKS

Grilled Herbed Seafood Foil Packs image

Use a foolproof foil packet to cook a trio of simply delicious seafood.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1/2 lb bay scallops
1/2 lb orange roughy fillets, cut into 1-inch pieces
1/2 lb uncooked deveined peeled large shrimp, thawed if frozen
2 tablespoons chopped fresh or 2 teaspoons dried marjoram leaves
1/2 teaspoon grated lemon peel
1/8 teaspoon white pepper
3 tablespoons butter or margarine, melted
2 tablespoons lemon juice
4 cups hot cooked pasta or rice

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.

Nutrition Facts : Calories 400, Carbohydrate 44 g, Cholesterol 120 mg, Fiber 2 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 0 g, TransFat 0 g

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