GRILLED SEAFOOD FOIL PACKS WITH LEMON-CHIVE BUTTER
Looking for a grilled seafood recipe? Then check out this shrimp, scallops and vegetables packs drizzled with butter - a wonderful dinner topped with chives.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 300, Carbohydrate 17 g, Cholesterol 145 mg, Fiber 3 g, Protein 33 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 3 g, TransFat 0 g
GZ'S GRILLED SEAFOOD PLATTER
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Bring a large pot of salted water to a boil and prepare a bowl of ice water. Add the lobster tails to the boiling water and cook for 8 minutes, then remove to the ice water and let sit until chilled. Slice in half lengthwise, cutting through the shells, and devein.
- Use 2 parallel skewers to thread 4 or 5 scallops, then repeat with the remaining scallops so you have 4 sets of double skewers. Repeat the same process with the shrimp. Thread all 4 lobster tail halves on two more skewers. Refrigerate until ready to grill.
- Stir together the butter, paprika, chili powder, habanero and garlic in a medium pot, then season with salt and pepper. Place over low heat and heat until just melted.
- Combine the capers, cilantro, mint, parsley, tarragon, thyme, chives and lemon zest in a medium bowl and mix. Add half to the melted butter and reserve the rest to garnish the platter.
- Heat a grill to medium-high heat. Once the grill is hot, spray lightly with nonstick cooking spray or wipe down with paper towels dipped in canola oil.
- Grill each lemon half, flesh-side down, until charred, 2 to 3 minutes per side. Set aside.
- Place all the skewered seafood on a sheet tray and sprinkle both sides with salt and pepper; drizzle with olive oil. Place on the grill and cook with the lid open, flipping once, until the scallops and shrimp are opaque in the centers and the lobster tails are just lightly charred and warmed through, 2 to 4 minutes per side.
- Remove all the grilled seafood to a large platter, then pour about half of the butter mixture over the top. Pour the remaining butter into 4 small ramekins and serve on the side for dipping. Garnish the platter with the remaining herb mixture and serve with the grilled lemon halves.
GRILLED OYSTERS WITH LEMON GARLIC BUTTER
Provided by Emeril Lagasse
Categories appetizer
Time 1h16m
Yield 24 oysters, 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a bowl combine all ingredients except the oysters and mix thoroughly to combine. Transfer butter mixture to a piece of plastic wrap and roll up to form a tight log and freeze until firm.
- Preheat a grill to high.
- Place the washed oyster shells on a baking sheet and top each shell with 1 oyster. Remove the butter from the freezer and unwrap. Slice the butter into 24 rounds and place 1 round on top of each oyster. Place the oysters on the preheated grill and cook until the oysters are just cooked through, curled around the edges and the butter is melted and bubbly, 4 to 6 minutes.
- Serve immediately.
LEMON-DIJON GRILLED SALMON FOIL PACKET
My family enjoys this healthy salmon recipe very much, which makes it a winner in my book. The capers really give it a burst of flavor. And since the salmon are grilled in foil, there's almost no cleanup! -Bonnie McGuire, Sunnyvale, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place each salmon fillet on a double thickness of heavy-duty foil (about 12 in. square). Combine the remaining ingredients; spoon over salmon. Fold foil around fish and seal tightly., Grill, covered, over medium heat for 10-15 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 225 calories, Fat 15g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 359mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
GRILLED LEMON-SALMON FOIL PACKS
Even the most accomplished grill-master can feel intimidated when preparing fish. How long to cook it? When to flip? How to keep it from dying out? Making salmon in these handy foil packs takes all the guesswork out of learning how to grill salmon, ensuring a moist and flavorful seafood entrée.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Place salmon piece on center of each sheet. Brush 1/2 tablespoon oil over both sides of each salmon piece. Sprinkle each piece with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place about 3 lemon slices flat or overlapping on each piece.
- Bring up 2 sides of foil over salmon 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-low heat. Cover grill; cook 13 to 16 minutes, rotating packets 1/2 turn after about 7 minutes, until salmon flakes easily with fork.
- To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Sprinkle with parsley.
Nutrition Facts : Calories 310, Carbohydrate 3 g, Cholesterol 110 mg, Fat 2, Fiber 1 g, Protein 36 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 0 g, TransFat 0 g
GRILLED SALMON WITH LEMON-HERB BUTTER SAUCE
Fresh salmon, tart lemon and herby dill are our favorite culinary harbingers of the arrival of spring. Celebrate your first grillout of the season with this light and fresh entrée and simple sauce for salmon, which is perfect for a celebratory dinner or just a simple family supper.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat gas or charcoal grill. In small saucepan, combine shallots, wine and 3 tablespoons lemon juice. Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 to 7 minutes or until mixture is reduced to about 2 to 3 tablespoons, stirring occasionally.
- Remove from heat. Stir in cold butter 1 tablespoon at a time until each is well blended. Stir in dill, chives and 1/8 teaspoon pepper. Cover to keep warm.
- In small bowl, combine oil and 1 tablespoon lemon juice; mix well. Brush over salmon fillets. Sprinkle with salt and 1/4 teaspoon pepper.
- When grill is heated, place salmon, skin side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once and brushing occasionally with any remaining oil mixture. If necessary, reheat butter sauce over very low heat, stirring constantly. Serve salmon with butter sauce.
Nutrition Facts : Calories 345, Carbohydrate 2 g, Cholesterol 120 mg, Fat 3, Fiber 0 g, Protein 24 g, SaturatedFat 13 g, ServingSize 1/4 of Recipe, Sodium 340 mg, Sugar 1 g
GRILLED HERBED SEAFOOD FOIL PACKS
Use a foolproof foil packet to cook a trio of simply delicious seafood.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 400, Carbohydrate 44 g, Cholesterol 120 mg, Fiber 2 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 0 g, TransFat 0 g
FANTASTIC LEMON BUTTER FILLET
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt the butter in a medium saucepan over medium heat. Mix in lemon juice, salt, pepper, parsley flakes, and garlic. Bring to a boil. Cook and stir about 10 minutes, until thickened.
- Arrange cod fillets in a single layer on a medium baking sheet. Cover with 1/2 the butter mixture, and sprinkle with lemon pepper. Cover with foil.
- Bake 15 to 20 minutes in the preheated oven, until fish is easily flaked with a fork. Pour the remaining butter mixture over the fish to serve.
Nutrition Facts : Calories 238 calories, Carbohydrate 3.1 g, Cholesterol 89.5 mg, Fat 16.2 g, Fiber 1.1 g, Protein 20.8 g, SaturatedFat 9.9 g, Sodium 1020.8 mg, Sugar 0.2 g
PEPPER STRIP STEAKS WITH LEMON-CHIVE BUTTER
Dinner ready in just 15 minutes! Check out these grilled beef steaks served with citrusy herbed butter - a scrumptious meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Heat grill. In small bowl, combine all butter ingredients; blend well. Set aside. In another small bowl, combine pepper blend and garlic salt; mix well. Rub pepper mixture onto all surfaces of steaks.
- When ready to grill, place steaks on gas grill over medium-high heat or on charcoal grill 4 to 6 inches over medium-high coals. Cook 8 to 12 minutes or until of desired doneness, turning once. Serve steaks with butter.
Nutrition Facts : Calories 410, Carbohydrate 1 g, Cholesterol 150 mg, Fat 1, Fiber 0 g, Protein 47 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 0 g
LEMON-DILL SALMON PACKETS
Grilling in foil is an easy technique I use with foods that cook quickly, like fish, shrimp, bite-sized meats and fresh veggies. The options are endless-and the cleanup is easy. -A.J. Weinhold, McArthur, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Prepare campfire or grill for medium heat. Spread butter in the center of each of 4 pieces of a double thickness of foil (about 12 in. square). Place 1 salmon fillet in the center of each; sprinkle with salt and pepper. Top with onion, garlic, dill, basil and lemon. Fold foil around fillets; seal., Place packets on a grill grate over a campfire or grill. Cook until fish just begins to flake easily with a fork, 8-10 minutes. Open carefully to allow steam to escape.
Nutrition Facts : Calories 305 calories, Fat 19g fat (5g saturated fat), Cholesterol 93mg cholesterol, Sodium 405mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
SEAFOOD CANAPES WITH LEMON-CHIVE BUTTER
Categories Mixer Fish Marinate Cocktail Party Oscars New Year's Eve Lemon Orange Salmon Chive Sour Cream Gourmet
Yield Makes 48 canapés
Number Of Ingredients 17
Steps:
- In a small bowl combine well the herring, the onion, the orange juice, and pepper to taste and let the herring marinate, covered and chilled, for at least 3 hours or overnight.
- Make the lemon-chive butter:
- In a bowl with an electric mixer cream the butter and beat in the sour cream and the lemon juice gradually. Beat the mixture until it is light and smooth and beat in the chives and salt and pepper to taste.
- Toast the bread until it is just pale golden, cut out 3 decorative shapes from each piece, and spread one side of each shape with some of the lemon-chive butter. In a small bowl toss together the salmon and the red onion and divide the mixture among 16 of the toasts. Drain the herring, discarding the onion, and divide it among 16 of the toasts. Divide the caviar among the remaining 16 toasts. Garnish the salmon canapés with the parsley leaves, garnish the herring canapés with the orange slices, the chives, and the zest, and arrange the canapés on a platter. The canapés may be prepared 1 hour in advance and kept covered and chilled.
GRILLED RED SNAPPER WITH LEMON CHIVE SAUCE
This dish has always been my favorite, easy to make and easy to get the ingredients. It can be served with pita bread, salad, or steamed rice, but I prefer it with steamed rice. Passed down from mum to me as a family delicacy.
Provided by ELevo
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place snapper on a large plate; squeeze juice of 1 lemon onto each side and inside cavity. Set snapper aside to marinate, about 10 minutes. Combine soy sauce, butter, and ginger in a small bowl. Mix remaining lemon juice, tomatoes, chives, chile pepper, sugar, and salt together in a separate bowl.
- Heat a large skillet to smoking hot over medium-high heat. Cook snapper until just beginning to brown, about 1 minute per side.
- Place snapper on preheated grill; brush with soy mixture on each side. Grill, basting occasionally with soy mixture, until snapper flakes easily with a fork, 4 to 6 minutes per side.
- Transfer snapper to serving platter. Pour tomato mixture over snapper to serve.
Nutrition Facts : Calories 159.5 calories, Carbohydrate 3.9 g, Cholesterol 49.3 mg, Fat 4.6 g, Fiber 1.1 g, Protein 24.9 g, SaturatedFat 2.2 g, Sodium 544.8 mg, Sugar 2.1 g
GRILLED CLAMS WITH LEMON-GINGER BUTTER AND GRILLED BAGUETTE
Provided by Bon Appétit Test Kitchen
Categories Shellfish Appetizer Fourth of July Quick & Easy Father's Day Backyard BBQ Dinner Lunch Seafood Clam Grill Grill/Barbecue Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- Prepare barbecue (high heat). Using spatula, blend butter, minced shallot, minced fresh parsley, fresh lemon juice, minced fresh ginger, and finely grated lemon peel in small bowl; season to taste with salt and pepper. Thinly spread lemon-ginger butter on 1 side of each bread slice. Arrange clams in single layer in disposable aluminum pan. Place pan on grill, cover barbecue, and cook just until clams open, 8 to 10 minutes (discard any clams that do not open).
- Using slotted spoon, transfer grilled clams to 2 shallow bowls. Grill bread until slightly charred, 1 to 2 minutes per side. Add remaining lemon-ginger butter to juices in pan; stir on grill until melted. Pour juices from pan over clams. Serve with bread.
GRILLED SALMON IN FOIL WITH HERBY GARLIC BUTTER
This easy grilled salmon in foil recipe is totally foolproof, resulting in flaky fish with a garlic-herb butter sauce. And did we mention cleanup is a breeze?
Provided by Rachel Gurjar
Time 36m
Yield 2 Servings
Number Of Ingredients 8
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.
LEMON CHIVE BUTTER (FOR DIPPING SEAFOOD)
Make and share this Lemon Chive Butter (For Dipping Seafood) recipe from Food.com.
Provided by Derf2440
Categories Sauces
Time 15m
Yield 2/3 cup
Number Of Ingredients 4
Steps:
- In a small, heavy saucepan over low heat, melt butter; remove from heat.
- Stir in chives (or parsley) and lemon peel.
- Keep warm until serving in small, individual serving bowls.
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