FOIL-PACKET CORN ON THE COB
Steps:
- Prepare a grill for medium heat.
- Tear off two squares of aluminum foil large enough to fold over 3 ears of corn. Place 3 ears of corn in the center of each foil square. Divide the butter, garlic salt and seafood seasoning between squares. Fold up the foil into packets and seal well.
- Place the packets on the grill and cook for 15 minutes, flipping halfway through.
- Remove the packets from the grill, open carefully, and sprinkle the corn with the Parmesan.
FOIL-PACKET SEAFOOD WITH BEANS AND KALE
Make a resolution to eat more fish: This no-mess grilled foil packet is a great start!
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat a grill to medium high. Lay out four 12-by-18-inch sheets of heavy-duty foil on a work surface. Combine the tomatoes, beans, olive oil, wine, garlic, red pepper flakes, oregano, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Stir well.
- Drizzle the foil with olive oil. Evenly mound the kale in the center of each sheet. Season the halibut with salt and pepper and place on top of the kale. Add the mussels to the sheets, then spoon the tomato mixture on top. Bring the two short ends of the foil together and fold twice; fold in the sides to seal.
- Grill the foil packets until the fish is cooked through and the mussels open, about 10 minutes. Carefully remove to a baking sheet. Grill the bread until lightly charred, 1 to 2 minutes per side. Drizzle the cut sides with olive oil and season with salt. Carefully open the foil packets; discard any unopened mussels. Sprinkle with the parsley and serve with the bread.
FOIL-PACKET SALMON WITH MUSHROOMS AND SPINACH
Foil-pack dinners are a convenient way to quickly create a flavorful dish with practically no cleanup. In this foil-pack, the salmon and vegetables are simply cooked, then finished with a bright, assertive ginger-scallion butter.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Lay out four 18-inch-long sheets of heavy-duty foil. Mound 1/2 cup mushrooms and 1 cup spinach in the center of each; season with salt and pepper. Top each with a salmon fillet, season with salt and pepper and drizzle with olive oil. Drizzle each with 1 tablespoon wine (or water). Bring the short ends of the foil together and fold twice to seal; fold in the sides to form a packet, leaving room inside for steam.
- Preheat a grill to medium high. Grill the foil packets until the fish is just cooked through, 10 to 12 minutes. (Alternatively, you can bake the foil packets in a 450˚ F oven until the fish is just cooked through, 12 to 15 minutes.) Let the packets sit 5 minutes.
- Meanwhile, combine the butter, scallions, ginger, sesame oil and 1/4 teaspoon salt in a mini food processor. Pulse until smooth. Carefully open the foil packets. Top with the flavored butter.
FOIL-PACKET CORN
Steps:
- Lay out 2 sheets of foil. Top each with 3 husked ears of corn, a sprig each of thyme, basil and rosemary, salt and pepper to taste, and 2 tablespoons cut-up butter. Fold into packets; crimp to seal. Wrap each packet in another sheet of foil. Grill over medium-high heat, 15 minutes per side.
TILAPIA FOIL PACKETS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 400 degrees F. Whisk together the white wine, olive oil, lemon zest and juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
- 2. Place each tilapia fillet on a separate 14-by-12-inch piece of nonstick foil. Drizzle one-quarter of the white wine mixture over each fish fillet and top with one-quarter of the tomatoes, capers and thyme. Fold the foil up over each piece of fish and seal to create a packet. Put the packets on a sheet pan and bake until the fish becomes fragrant, 20 to 25 minutes depending on the thickness of the fillets; let cool for 3 minutes. Open the packets, sprinkle 1/2 teaspoon salt evenly over the fillets and serve.
FOIL-BAKED FISH WITH BLACK BEANS AND CORN
Make and share this Foil-Baked Fish With Black Beans and Corn recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Adjust the oven rack to the lower-middle position and heat to 450 degrees.
- Pat the fish dry with paper towels and season with salt and pepper. Using a fork, mix together the butter, 1 teaspoon chipotle, orange zest, half the garlic, 1/2 tsp salt and 1/4 tsp pepper in a medium bowl until well-combined. Spread butter mixture over the fish.
- Combine the beans, corn, onion, scallions, 2 tablespoons of cilantro, orange juice, remaining 1 teaspoon chipotle, remaining garlic, green onions, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl.
- Lay four 14-inch lengths of foil on the counter and divide the bean mixture evenly over the lower half of each piece of foil. Top with fish and fold the foil over the fish, folding the edges to seal.
- Arrange the packets in a single layer on a rimmed baking sheet and bake until the fish is just cooked through, 15 to 20 minutes. Carefully open the packets and sprinkle with remaining cilantro. Serve.
Nutrition Facts : Calories 452.5, Fat 14.5, SaturatedFat 7.8, Cholesterol 92.2, Sodium 366.8, Carbohydrate 57.1, Fiber 11.7, Sugar 1.4, Protein 29.7
CHILE-CRISP FISH PACKETS
The en papillote method-baking fish in a packet to seal in moisture-is an almost foolproof way to ensure perfectly cooked fillets every time. The secret to this recipe's tart, spicy, sweet sauce is chile crisp-a fiery hot-pepper condiment with plenty of crunch that can be found online or in specialty grocery stores. Quick-pickled shallots and cilantro in both the sauce and the garnish bring a bright finish.
Provided by Priya Krishna
Categories main-dish
Time 40m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Combine the shallot, vinegar, 1 teaspoon salt and the sugar in a small bowl. Cover and refrigerate while you prepare everything else.
- Combine 2 tablespoons of the cilantro, the ginger, garlic, chile crisp, honey and fish sauce in another small bowl and stir into a thick paste.
- Lay out 2 pieces of aluminum foil, each large enough to enclose a fish fillet in a packet, and place a fillet in the center of each. Sprinkle the fillets with the oil and season both lightly with salt all over. Coat both fillets with the chile crisp paste, making sure to cover all sides. Fold each piece of foil to enclose the fish, ensuring each is airtight. Place the packets on a baking sheet and bake for 10 to 15 minutes; when you open the packets, the fish should be opaque all the way through.
- Unwrap the fillets and serve each topped with quick-pickled shallots and the remaining 2 tablespoons of cilantro.
FOIL-PACK FISH FLORENTINE
To know foil-pack cooking is to love foil-pack cooking. No fuss, no muss, easy as can be! Try it with this Florentine-style baked fish and see for yourself.
Provided by My Food and Family
Categories Foil Packet Recipes
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375°F.
- Combine rice and water; spoon onto centers of 4 large sheets heavy-duty foil. Top evenly with half the fish; cover with spinach, cream cheese spread and remaining fish. Drizzle with dressing.
- Fold foil to make 4 packets; place in single layer on rimmed baking sheet.
- Bake 15 min. Cut slits in foil to release steam before carefully opening packets.
Nutrition Facts : Calories 350, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g
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