Grilled Herbed Seafood Foil Packs

GRILLED SEAFOOD FOIL PACKS WITH LEMON-CHIVE BUTTER

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.

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.

GRILLED HERBED TILAPIA IN FOIL PACKETS

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.

HERBED SHRIMP SCAMPI IN A POUCH

Steps:

• Preheat grill for medium heat.
• Melt butter in a large skillet over medium heat; cook and stir garlic, rosemary, and basil in the hot butter until garlic is fragrant and beginning to brown, about 5 minutes. Stir lemon juice, white wine, salt, and black pepper into butter and garlic.
• Arrange about 6 shrimp onto each square of aluminum foil and drizzle the butter and herb mixture over shrimp. Gather up the corners of the foil squares and twist the tops to form tight packets.
• Grill the packets on the preheated grill until shrimp are opaque and pink, 10 to 12 minutes.

GRILLED SALMON IN FOIL WITH HERBY GARLIC BUTTER

Steps:

• Prepare a grill for medium heat. Whisk 1 Tbsp. honey, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. finely grated lemon zest in a small bowl to combine. Add 6 garlic cloves, finely chopped, 4 Tbsp. unsalted butter, room temperature, and 2 Tbsp. finely chopped dill and whisk again to combine (some lemon zest may remain separate and that's okay).
• Tear off a large piece of foil according to the length and thickness of salmon (15x15" or larger) and place on a rimmed baking sheet. Place one 1 lb. boneless salmon fillet, preferably skin-on, arranging skin side down if skin is on, in center of foil (the skin will stick slightly to foil and brown while the fish cooks; you want this as it will add to the sauce). Spread garlic butter over fish, then drizzle 3 Tbsp. fresh lemon juice on top. Carefully fold one side of foil up and over fish so lemon juice stays contained, then bring other sides up to meet it and fold together to seal, leaving about a 4" opening on top for steam to escape (this will help sauce reduce a bit).
• Place foil packet on grate and grill fish until opaque throughout and firm, 16-20 minutes. Transfer packet to a cutting board and let fish rest 5 minutes.
• Carefully open foil packet and cut fish in half. Transfer to plates; pour juices from packet over. Drizzle fish with remaining 1 Tbsp. fresh lemon juice, dividing evenly, and top with more finely chopped dill.