Foil Packet Seafood With Beans And Kale Recipes

SEAFOOD COMBO FOIL PACKET

Steps:

• Start by cutting off four 16-inch pieces of Reynolds Wrap® Heavy Duty Aluminum Foil.
• Rinse clams and mussels in cold running water
• Place the Halibut (or fish of your choice) in the center of one piece of the foil. Coat both sides of the fish with olive and season with sea salt and black pepper
• Add the mussels and clams to the sides of the fish, placing the shrimp on top of the seafood and placing the garlic cloves in the shellfish.
• Bring up the long sides of the foil, so the ends meet over the food. Double fold the ends, leaving a little room for heat to circulate inside. Double fold the two short ends to seal the packet.
• Place the foil packet on top of an additional piece of foil and enclose the package. This will help prevent leaks into the grill and offer a little more protection from the heat.
• Preheat your grill to 350 degrees and place the packets on the grill grates. Close the lid and allow the packets to cook for 15 minutes. This will fully cook the fish and shrimp while steaming the clams and mussels open.
• Carefully remove the foil packets from the grill and cut them open. *The steam can burn you so take your time and be careful when opening the packets.
• Using a spatula place the fish in the center of a bowl (or plate) and place the clams, mussels, and shrimp around the fish. Pour the juice from the packet over the seafood and garnish with chopped parsley and crushed red pepper flakes.

BAKED FISH-IN-FOIL WITH VEGETABLES

Steps:

• Pre-heat oven to 400F degrees.
• Cut fish into four equal pieces. Set aside
• In a small glass bowl whisk the olive oil, minced garlic, oregano, salt and pepper. Set aside
• Cut 8 pieces of aluminum foil that is big enough to accomodate the fish and vegetable.
• Place one piece of foil on the counter/ work surface. On the first layer add 5-6 asparagus spears. On top of the asparagus place 6 zucchini rounds. Place the fish on top of the zucchini. Top the fish with 2-3 cherry tomatoes, whole or halved.
• Season each fish and vegetable packet with garlic oregano oil.
• Top the fish with a second piece of foil. Fold both bottom and top foil pieces together tightly.
• Place the fish packets on a sheet pan and bake for 18-20 minutes.
• Carefully open fish packets away from your face, as it will release lots of hot steam.
• Completely remove the top foil. You can either serve the fish in foil packets or slide the fish and vegetables onto a plate. Add a lemon slice and fresh cilantro to each packet

WHITE BEANS AND KALE

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the kale and cook, stirring occasionally, until wilted, about 3 minutes. Stir in the beans with the liquid from the can, lemon zest, 2 cups water and a generous pinch each of salt and pepper. Bring to a simmer and continue to cook, stirring occasionally until the liquid has reduced and the kale is tender, 10 to 12 minutes.
• Transfer the kale and beans to a serving bowl. Scatter the parsley and chives over the top and serve with lemon wedges.
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