Grilled Pine Island seafood bake
Ingredients:
2 Tbsp. butter, room temperature
2 Tbsp. finely chopped fresh dill
1 sm. garlic clove, minced
Coarse salt and ground pepper
8 oz. red new potatoes, scrubbed and thinly sliced
1 lb.trout or tilapia fillets cut into four equal pieces
8 oz. uncooked medium shrimp, peeled and deveined
2 ears corn, quartered
1 lemon, thinly sliced
How to:
Heat a grill to medium.
In a small bowl, combine butter, dill and garlic, salt and pepper and set aside.
Fold four-14 inch squares of heavy-duty aluminum foil in half, forming four rectangles.
On one half of each of the foil packets, arrange the potatoes in a single layer. Top with the fish, then the shrimp and place two pieces of corn on the side.
Season with salt and pepper and add a dollop of butter mixture and two lemon slices.
Fold the foil over the ingredients and crimp the edges tightly to seal.
Place the packets on the grill with the potato layer on the bottom. Cook, rotating, but not flipping the packets occasionally, until the fish is just cooked through and the potatoes are tender, about 12 to 14 minutes.
Remove from the grill, slit the packets open and transfer the contents to serving bowls.
Garnish with dill sprigs and served with hard rolls.
Serves 4
Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. Capt. Dick’s Seafood and More Recipes is available for $8.50 plus $1.90 for postage by calling the number above or mailing to 7989 Judge Bean Road, Bokeelia, FL 33922. Make checks payable to Dick May.