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Seafood Foil Packet Bar

Foil packets filled with veggies, fish/seafood, and topped with a citrus slice before being cooked over open fire or on a grill.
Prep Time10 minutes
Cook Time15 minutes
Course: Entree, Main Course, Seafood
Cuisine: American, American Fare, Campfire Fare, Fish, Grilling, North American, Seafood
Keyword: Aluminum Foil, Asparagus, Campfire, Campfire Cooking, Campfire Fare, Cedar Plank Salmon, Foil, Foil Packet, Gas Grill, Grill, grilled seafood, halibut, Heavy Duty Foil, Reynolds Wrap, seafood, Shrimp, Shrimps, Sugar Snap Peas, swordfish

Equipment

  • Reynolds Wrap® Heavy Duty Aluminum Foil

Ingredients

  • Halibut
  • Salmon
  • Swordfish
  • scallops
  • Shrimps
  • Green beans
  • carrots slivered
  • asparagus
  • sugar snap peas
  • yellow squash
  • zucchinis
  • portobello mushrooms thick sliced
  • Brussels sprouts partially precooked or sliced
  • red onions diced
  • oranges sliced
  • blood oranges sliced
  • Limes sliced
  • Lemons sliced
  • Garlic minced
  • Fresh herbs
  • Salt
  • pepper
  • salted butter
  • olive oil

Instructions

  • Place a layer of veggies on a large sheet of Reynolds Wrap® folded in half
  • Add a couple pats of butter, salt and pepper and any garlic or onions you might like
  • Top with a filet of fish or handful of shrimp
  • Season the fish or shrimp with salt and pepper and possibly a BBQ rub
  • Drizzle the top with a little olive oil
  • Top the fish or shrimp with a slice of citrus fruit
  • Close up the foil into packet and place around the edge of 400-600 degree fire in the middle of the grill, around a fire pit or next to a campfire
  • Once the ingredients start to sizzle inside, wait 10 minutes and then rotate the packets 180 degrees
  • Use a probe thermometer to check the temp of the fish inside the packet by poking the probe into the packet
  • Target temp is 135° F to 145° F
  • Once the fish comes to temp, remove the packet from the grill and serve