Mixed Seafood Grill en Papillote (in foil packets) with a Lemon, Garlic, Anchovy Sauce

from Karista’s Kitchen, Personal Chef

Serves 4

Ingredients

1 lb firm white fish (halibut, swordfish, cod, etc) cut into four pieces
8 large Gulf prawns (2 for each packet)
4-8 Sea scallops (1-2 for each packet)
1 lemon sliced
1 shallot sliced
1 tablespoon anchovy paste
3 cloves garlic (or more if you love garlic)
2 tablespoons lemon juice
½ teaspoon salt
½ teaspoon black pepper
1 cup olive oil
1 tablespoon fresh chopped parsley
Fresh herb sprigs such as thyme or rosemary (optional)

Directions

Make the sauce: In a blender or food processor add the anchovy paste, garlic cloves, lemon juice, salt, pepper, Italian parsley and olive oil. Blend until thoroughly combined. Set aside. This sauce can be prepared up to a day in advance and refrigerated.

Preheat the grill to 400F. (This can also be roasted in a 400F oven)

Cut 4 large square foil pieces about 12 inch square. Lightly oil the foil and then place a piece of fish, prawns and sea scallops in the center and season with a light dusting of salt and pepper. Top with lemon and shallot slices (and sprigs of fresh herbs if desired).

Fold the sides up a bit to keep in the sauce, and then drizzle the sauce over the fish, reserving any leftover sauce for dipping.

Fold the foil to create a little tent of fish and grill for about 8-10 minutes or until the fish and shellfish are done.

To serve, place each packet on a plate and serve with extra lemon garlic sauce for dipping.

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