It’s finally getting warmer here in Chicago and I’m calling the official start of grill season. These grill packs are gorgeous and steamy and pretty much leave you with zero dishes to do – my kinda meal! I used shrimp and tilapia in separate packs. You could use any fish or seafood that sounds good to you. The veggies are so colorful and flavorful. I’m putting this on my list of new favorite meals.
1 lb fish or seafood of your choice (I used shrimp in one and tilapia in the other)
1/2 lb baby red potatoes, cut in half
1 red onion, cut in large chunks
1 lb asparagus
1/2 lb cherry tomatoes
2 zucchini, sliced
2 lemons, 1 sliced, 1 zested & juice
2 tbsp EVOO
4-6 cloves garlic, minced or pressed
1/2 tsp crushed red pepper
2 tsp salt
1 tsp pepper
1/4 cup fresh herbs, chopped (I used equal parts parsley & chives)
HOW TO DO IT:
Combine lemon juice, zest, EVOO, crushed red pepper, 1/8 cup herbs, & garlic.
Layer 2 sheets of foil, both 20″ long. Make 2 packets. Start by placing 1/2 of the veggies in the center and toss with 1 tsp salt, 1/2 tsp pepper, 2 tbsp lemon garlic mixture. Salt & pepper fish/seafood on both sides and lay on top of veggies. Cover with more of the lemon garlic mixture. Place sliced lemons on top of fish/seafood.
Repeat in other packet.
Fold edges of foil together to create packet. Make sure there is room in the packets to generate steam and cook the fish and veggies.
Heat grill to medium high heat. Cook packets for 12 – 15 minutes. Garnish with remaining fresh herbs and lemon.