Celebrate The Heat: Grilled Seafood Dinner

I went out to grab the paper this morning to find that the heat and humidity of summer is finally here, yippee!  It’s so hot (HOW HOT IS IT?!)….it’s so hot, the DamDog doesn’t even want to chase her Frisbee.  That’s saying a lot.  She’s the kind of gal who just can’t say no.   As for myself, I can’t wait to hop on a raft and float the afternoon away in the lake!

I’m going to play along with the heat and humidity by whipping up this simple and light grilled seafood supper for the DamFam tonight.  This meal is ideal for a day like this; there is very little prep work involved, practically NO dirty dishes, and I won’t even have to fire up the oven (well, actually that’s not quite true; I think I’ll heat up a baguette to soak up the yummy sauce).  The long and the short is that I’ll have plenty of time to laze around, sipping lemonade on ice and enjoying the heat of the day.  Later on, I’ll put the Husband on grill duty.  He’s gonna be all over this recipe; I’m pretty sure the sight of foil packets will send him di-rectly down memory lane with sweet visions of his days at Boy Scout camp.

This recipe (originally found in Martha Stewart’s Everyday Food Magazine) makes great use of the sale tilapia (the same I used for the tacos a few days back) as well as those ridiculously cheap redskinned potatoes (hello….39/pound?).  You certainly could use the sale Bos’n Cleaned Shrimp, but for this dinner, I prefer to use larger shimp.  I’m going to splurge and go for 16-20 count, which I can easily justify because I don’t need that many of them for this recipe.

Ask my husband – I can justify just about anything.  It’s a gift, what can I say.

The original recipe calls for a making a dill compound butter (don’t be scared!) which is really good, but because I stupidly forgot to grab dill when I was at the store, tonight I’m going to use a slightly different riff.  It’s the same basic idea, but with Old Bay seasoning instead of dill.  Directions for both butters are included; feel free to go with the one you like.  No need to thank me.  You know I live for this stuff.

Despite how simple these packets are to pull together, I would TOTALLY be comfortable serving these to guests!  In fact, I’m going to pop it into my menu rotation for entertaining out here at the cottage.

Happy summer, all!  Enjoy!


Serves: 4

Source:  Adapted from Martha Stewart’s Everyday Food Magazine, July/August 2007 issue.

For the dill butter:

  • 2 T. butter, room temperature
  • 2 T. finely chopped fresh dill, plus additional sprigs for garnish
  • 1 small clove garlic, pressed or very finely minced
  • Coarse salt and ground pepper

For Old Bay butter:

  • 2 T. butter, room temperature
  • ½ t. Old Bay Seasoning (adjust it to your taste)
  • 1 small clove garlic, pressed or very finely minced
  • Coarse salt and ground pepper
  • 8 oz. redskinned potatoes, scrubbed and very thinly sliced (I’m serious)
  • 1 lb. skinless cod fillet, cut into 4 equal pieces (I used the sale Tilapia)
  • 8 oz. uncooked large shrimp, peeled and deveined (about 12, which is 3 a piece…did I mention math is another of my gifts?)
  • 2 ears corn, husked and quartered
  • 1 lemon, thinly sliced, plus additional wedges for garnish

Heat your grill to medium.  Decide which compound butter you’d like to use (or do a little of each — whatever makes you happy!).  The instructions apply to either:  In a small bowl, combine  well 2 T. butter with either the chopped dill or the Old Bay, and the garlic.  Season with salt and pepper and voila, you just made a compound butter, you sassy thing!  Taste it, admire it, set is aside.

Fold four 14-inch squares of heavy-duty aluminum foil in half, forming 4 rectangles.  Assemble packets:  spray on one half of each of four folded pieces of foil with a little Pam; arrange your VERY THINLY sliced potatoes in a single layer, top with the fish, then the shrimp, dividing all ingredients evenly among the foil pieces.  Place two ears of corn on the side.  Season with salt and pepper.  Add a dollop of the compound butter and two lemon slices.  Fold foil over ingredients, and crimp edges tightly to seal.

Place the packets on the grill, with potato layer on the bottom.  Cook, rotating (but not flipping) packets occasionally, until fish is just cooked through and potatoes are tender, 15 minutes.

Remove from grill.  Slit packets to open, and transfer contents to individual plates.  Garnish with additional dill sprigs or lemon wedges.

Featured, Fresh, Frugal, Fabulous | August 10th, 2009