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Turn this halibut recipe into a dinner bowl by serving the fish and veggies over any warm grains, like rice or barley. Check out step-by-step photos here.
- 1 1-pound skinless, boneless halibut fillet, cut crosswise into 4 equal pieces
- Kosher salt, freshly ground pepper
- 12 ounces baby bok choy, quartered (halved if very small)
- ½ medium onion, thinly sliced
- 1 garlic clove, finely chopped
- ¼ cup (½ stick) unsalted butter, room temperature
- 1 tablespoon ancho chile powder
- 2½ teaspoons Dijon mustard
- 1 teaspoon white wine vinegar
Real Talk: Halibut is a firm-fleshed, flaky white fish. If you can’t find it, use something similar, like cod, hake, or salmon (not white, but texturally similar). If you use a thinner fish (like flounder), you’ll have to reduce the cook time; check it after 6–7 minutes.
Pat halibut dry with paper towels; season with salt and pepper. Chill, uncovered, 30 minutes.
Meanwhile, preheat oven to 450°. Cook bok choy in a large pot of boiling salted water until bright green but still very firm, about 1 minute. Transfer to a paper towel-lined rimmed baking sheet to drain. Cook onion in same pot of boiling salted water until heated through, about 30 seconds; transfer to same sheet.
Mix garlic, butter, chile powder, mustard, vinegar, and ½ tsp. salt in a small bowl until combined.
Lay out four 12" sheets of foil. Divide bok choy among sheets; top each with a piece of halibut and a schmear of ancho butter. Top with onions. Fold edges up and over to create packets; pinch seams closed. Transfer packets to a rimmed baking sheet and bake until fish has cooked through (remove 1 packet, carefully unwrap, then press fish with your finger; it should easily flake apart), 8–10 minutes. Remove from oven and let sit unopened 2 minutes to steam.
Divide fish and vegetables among plates, then pour juices over.
50 Things to Grill in Foil
2. Put the ingredients in the center of the foil. Bring the short ends of the foil together and fold twice to seal fold in the sides to seal, leaving room for steam. Grill as directed. (Each recipe serves 2 to 4.)
1. Jalapeno Poppers: Remove the stems from 8 jalapenos scrape out the seeds and stuff with muenster cheese. Toss with olive oil, salt and 1/4 teaspoon each ground cumin and coriander on a sheet of foil. Form a packet. Grill over medium-high heat, turning often, 10 minutes.
2. Spiced Nuts: Toss 2 cups salted mixed nuts, 1 teaspoon chipotle chile powder, 1/4 teaspoon each ground cumin and pepper, and 1 tablespoon butter on a sheet of foil. Form a packet. Grill over medium heat, turning often, 8 minutes.
3. Tomatillo-Pineapple Salsa: Toss 3/4 pound diced husked tomatillos, 1/2 cup diced pineapple, 1 each minced jalapeno and shallot, and 1 tablespoon olive oil on a sheet of foil. Form a packet. Grill over high heat, 12 minutes. Stir in some chopped cilantro.
4. Jerk Chicken Wings: Toss 6 split chicken wings, 1 tablespoon vegetable oil and 3 tablespoons jerk seasoning on a sheet of foil. Form a packet. Grill over high heat, turning once, 25 minutes. Top with cilantro and serve with lime wedges.
5. Roasted Garlic: Slice the point off 1 head garlic to expose the cloves. Coat with 2 teaspoons olive oil and season with salt and pepper. Seal in a foil packet. Grill over medium-low heat, 45 minutes.
Food Styling: Jamie Kimm Prop Styling: Paige Hicks
6. Spicy Olives: Toss 1 cup olives, 1/2 teaspoon red pepper flakes and 1 minced garlic clove on a sheet of foil. Form a packet. Grill over medium-high heat, turning often, 15 minutes.
7. Quesadillas: Sprinkle shredded pepper jack cheese on one half of a flour tortilla top with chopped rotisserie chicken and cilantro and fold in half to close. Repeat to make more seal in individual foil packets. Grill over medium heat, turning once, 5 minutes.
8. Garlic Shrimp: Mix 1/2 stick softened butter, 1 cup chopped parsley, 2 chopped garlic cloves, and salt and pepper. Toss with the juice of 1 lemon, 1 pound unpeeled large shrimp and a big pinch of red pepper flakes. Divide between 2 foil packets. Grill over high heat, 8 minutes.
9. Lobster Scampi: Make the butter mixture for Garlic Shrimp (No. 8). Split 4 thawed frozen lobster tails lengthwise spread the cut sides with the butter. Divide between 2 foil packets. Grill over high heat, turning once, 10 minutes.
10. Mussels: Toss 2 pounds mussels, 1 shaved fennel bulb, 8 halved cherry tomatoes, 1/2 cup white wine, 1/4 cup olive oil, a pinch of red pepper flakes and salt. Divide between 2 foil packets, leaving extra room for the mussels to open. Grill over medium-high heat, 10 minutes.
11. Gnocchi: Spread a 17-ounce package gnocchi in one layer on a sheet of foil. Top with 1 cup tomato sauce and some basil. Form a packet. Grill over high heat, 12 minutes.
12. Paella: Combine 1 cup uncooked Spanish rice mix, 1 1/4 cups chicken broth, 6 peeled large shrimp, 2 skinless chicken thighs, 2 ounces sliced dried chorizo, 1/4 cup each pimiento-stuffed olives and roasted pepper strips, and 1/2 teaspoon smoked paprika in a disposable pie pan. Drizzle with olive oil sprinkle with pepper. Seal the pan in foil. Grill over medium-high heat, 30 minutes.
13. Portuguese Clambake: Toss 2 pounds small clams, 1/2 pound each sliced small potatoes and linguiça or andouille sausage, 8 small rounds corn on the cob, 2 sliced garlic cloves, 1/2 cup beer and a drizzle of olive oil. Divide among 4 foil packets, leaving extra room for the clams to open. Grill over medium-high heat, 25 minutes.
14. Coconut Shrimp: Toss 1 pound peeled large shrimp, 2 each chopped lemongrass stalks and scallions, 1/3 cup coconut milk and the juice of 1 lime. Divide between 2 foil packets. Grill over medium heat, 10 minutes. Top with chopped cilantro.
15. Lemon-Herb Chicken: Toss 4 skinless, boneless chicken breasts, 1/4 cup chopped mixed herbs and 3 tablespoons each olive oil and lemon juice in a bowl. Divide among 4 foil packets. Grill over medium-high heat, 12 minutes.
16. Meatballs: Mix 1 pound ground beef with 1 egg, 1/4 cup each breadcrumbs and grated Parmesan, 1 minced garlic clove and 1/4 teaspoon each salt and pepper in a bowl. Roll into 1 1/2-inch balls. Arrange in a single layer on a sheet of foil top with 1/2 cup tomato sauce and form a packet. Grill over high heat, 20 minutes.
17. Popcorn: Combine 1 tablespoon vegetable oil and 1/4 cup popcorn kernels in a disposable pie pan. Seal the pan in foil, making a dome shape on top. (Use 2 sheets of foil, if needed, to cover.) Grill over high heat, shaking, until the popping stops, about8 minutes. Season with salt.
18. Asian-Style Ribs: Mix 1/3 cup each hoisin sauce and ketchup, 4 teaspoons Sriracha and 1 1/4 teaspoons each salt, sesame oil and rice vinegar. Coat 2 pounds baby back ribs with the hoisin mixture place in a single layer on a double sheet of foil and form apacket. Grill over indirect heat, covered, turning occasionally, 1 hour.
19. Glazed Pork: Mix 1/4 cup peach preserves, 1 tablespoon whole-grain mustard and 1/2 teaspoon hot sauce. Season 1 pork tenderloin with salt and pepper and coat with the peach mixture seal in a foil packet. Grill over high heat, turning, 18 minutes.
Food Styling: Jamie Kimm Prop Styling: Paige Hicks
20. Zucchini and Tomatoes: Toss 2 sliced zucchini, 2 diced tomatoes, 4 smashed garlic cloves, olive oil, basil, and salt and pepper on a sheet of foil. Form a packet. Grill over high heat, 10 minutes. Top with grated Parmesan.
21. Ravioli with Zucchini: Make Zucchini and Tomatoes (No. 20), dividing the ingredients between 2 sheets of foil. Top each with 4 ounces frozen cheese ravioli and form a packet. Grill over medium-high heat, 12 minutes.
22. Chorizo and Peppers: Toss 1/2 cup sliced dried chorizo, 2 sliced bell peppers, 1 sliced onion, 2 tablespoons olive oil, and salt and pepper on a sheet of foil. Form a packet. Grill over high heat, turning a few times, 10 minutes.
23. S'mores Popcorn: Make Popcorn (No. 17). Toss in a bowl with 2 tablespoons cocoa powder and 1/4 cup each confectioners' sugar, crushed graham crackers and mini marshmallows.
24. Fish Provençal: For each serving, pile 1 halibut fillet, 1/2 cup canned diced tomatoes, some shaved fennel, 2 olives, 1 teaspoon each capers and chopped garlic, and the juice of 1/4 orange on a sheet of foil. Form a packet. Grill over medium-high heat, 10 minutes. Top with olive oil and chopped basil.
25. Mexican Fish: For each serving, pile 1 tilapia fillet, 1/2 cup fresh salsa, 4 olives, and olive oil and lime juice on a sheet of foil. Form a packet. Grill over high heat, 10 minutes.
26. Mustard-Dill Salmon: For each serving, layer a few lemon slices, 1 salmon fillet and some dill sprigs on a sheet of foil. Sprinkle with brown sugar, salt and ground coriander spread whole-grain mustard on top. Form a packet. Grill over medium heat, 12 minutes.
27. Succotash: Toss 1 pound thawed frozen lima beans, 2 cups corn, 1 diced red bell pepper, 2 sprigs thyme, 2 tablespoons butter, and salt and pepper on a sheet of foil. Form a packet. Grill over medium-high heat, 10 minutes. Open and stir in 1/4 cup cream. Reseal grill 10 more minutes. Top with chopped parsley.
28. Pattypan Squash: Toss 1 pound pattypan squash, 1 bunch chopped scallions, olive oil, and salt and pepper on a sheet of foil. Arrange in a single layer and form a packet. Grill over medium-high heat, 15 minutes. Top with chopped basil.
29. Baby Beets: Toss 1 pound halved baby beets with olive oil and salt on a sheet of foil. Form a packet. Grill over medium heat, 30 minutes. Toss with vinegar, mint and feta.
30. Shishito Peppers: Toss 1/2 pound shishito or Padrón peppers, a drizzle of olive oil and 1/4 teaspoon paprika on a sheet of foil. Form a packet. Grill over medium-high heat, 7 minutes. Sprinkle with coarse sea salt.
31. Mexican Corn: Brush 4 ears corn with melted butter and sprinkle with cotija cheese, cayenne and lime juice seal in individual foil packets. Grill over medium-high heat, turning a few times, 15 minutes.
32. Italian Corn: Make Mexican Corn (No. 31), replacing the cotija cheese with Parmesan and the lime juice with lemon juice.
33. Portobello Mushrooms: Toss 4 portobello caps, 4 smashed garlic cloves, 1/4 cup olive oil, 1 teaspoon red pepper flakes, salt and chopped parsley to taste. Divide among 4 foil packets. Grill over medium heat, turning once, 10 minutes.
34. Roasted Broccoli: Toss 1 head broccoli florets, 2 sliced garlic cloves, 1 tablespoon olive oil, 1/4 teaspoon red pepper flakes, and salt on a sheet of foil. Arrange in a single layer and form a packet. Grill over medium-high heat, 10 minutes.
35. Cipollini Onions: Toss 1 pound peeled cipollini onions with olive oil, salt and pepper on a sheet of foil. Arrange in a single layer form a packet. Grill over medium-high heat, turning a few times, 15 minutes.
36. Sesame Bok Choy: Toss 1 pound baby bok choy, 1 tablespoon sesame oil and 1 teaspoon each grated ginger and sesame seeds on a sheet of foil. Arrange in a single layer and form a packet. Grill over medium-high heat, 15 minutes.
37. Spicy Scallions: Toss 2 bunches scallions, olive oil and a pinch of cayenne on a sheet of foil. Form a packet. Grill over medium-high heat, turning a few times, 15 minutes. Serve with lime wedges.
38. Potatoes with Bacon: Toss 1 pound halved baby potatoes, 1 chopped bacon slice and salt on a sheet of foil. Add 2 tablespoons water form a packet. Grill over medium-high heat, 20 minutes.
39. Salt-Roasted Potatoes: Combine 2 cups kosher salt and 2 sprigs chopped rosemary on a sheet of foil. Bury 1 1/2 pounds baby potatoes in the salt mixture and form a packet. Grill over medium heat, covered, 45 minutes.
40. Spiced Potatoes: Make Salt-Roasted Potatoes (No. 39), replacing the rosemary with 1/4 cup curry powder, Cajun seasoning or Old Bay Seasoning.
41. Potato Gratin: Toss 2 thinly sliced peeled potatoes, 1/4 cup grated Parmesan, 2 tablespoons melted butter, and salt and pepper in a bowl. Arrange in 4 to 5 layers on a sheet of nonstick foil. Drizzle with 1/4 cup cream and form a packet. Grill over medium heat, 25 minutes.
42. Cheesy Garlic Bread: Mix 1/2 cup shredded Italian cheese blend, 2 tablespoons softened butter, 1 grated garlic clove and salt. Halve 1 loaf French bread lengthwise and place cut-side up on a sheet of foil. Spread with the cheese mixture and form a packet. Grill over medium-high heat, 10 minutes.
43. Toad in a Hole: Place 1 halved bacon slice on a sheet of nonstick foil. Cut a hole in the center of 1 thawed slice frozen Texas toast and place over the bacon. Crack an egg into the hole and fold the foil to seal. Repeat to make more seal in individual foil packets. Grill over medium heat, covered, 8 minutes.
Frozen or Fresh Salmon For Baked Salmon Foil Packets?
You can use frozen or fresh salmon for baked salmon foil packets! I prefer fresh, simply because I can skip defrosting it, and usually find great deals at warehouse clubs.
TIP: If you decide to use frozen salmon, you will need to thaw it before baking or grilling easy salmon foil packets.
To thaw frozen salmon fillets, you have two options:
- Fill a bowl with cool water and place the sealed salmon fillet(s) inside. This will take around 30 minutes to defrost. If it isn’t done, change out the water and do it again.
- Refrigerate the salmon patties the night before you plan on cooking and it should be defrosted by then.
You can use fresh or frozen salmon with most salmon foil packet recipes, so just grab what you have on hand.
New York City may be the food capital of the United States, but there are only five restaurants that have earned the impressive four-star review from The New York Times.
Eric Ripert is the executive chef of one of them. Le Bernadin has maintained its four-star status. And that is what the chef is bringing to The Early Show's Culinary Inspirations series.
Try his mouth-watering recipe for steamed halibut.
4 (6-ounce) halibut filets, boneless and skinless
2 tablespoons melted butter
Fine sea salt
Freshly ground pepper
1/2 cup boiling water
6 ounces leg crab meat
4 matsutake mushrooms, peeled, and sliced 1/8 inch
(You can substitute white button mushrooms)
1 tablespoons chives, sliced
2 tablespoons extra virgin olive oil
juice of half a lemon
salt and pepper to taste
cayenne, to taste
2 cups of picked parsley leaves, washed
1/4cup of tarragon leaves, washed
1/2 cup of picked chives
1/2 cup clam juice, bottled
1 clove garlic, chopped
1 head garlic
Bake the fish until it is cooked through -- when the fish is opaque throughout. It should finish cooking within about 20 minutes.
Things You'll Need
Add vegetables such as zucchini, tomatoes, onions, spinach or squash along with Parmesan cheese and olive oil to the tinfoil packets. Add other seasonings to the vegetables, such as basil, parsley, thyme or lemon pepper.
Top the steak with slices of lemon.
Use parchment paper instead of tinfoil if you don't have it.
Use butter instead of olive oil, if you wish.
Be careful when opening the tinfoil after you remove it from the oven the steam can burn.
- 4 (6-ounce) cod filets or other mild white-fleshed fish
- 2 medium zucchini, sliced into thin rounds
- 2 medium yellow summer squash, sliced into thin rounds
- 1 medium red onion, thinly sliced
- Kosher salt and freshly ground black pepper
- Crushed red pepper flakes, for sprinkling
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons dry white wine
- 1 lemon, thinly sliced
- 4 sprigs of fresh thyme
- 1 tablespoon fresh juice from 1 lemon
20+ Easy and Delicious Shrimp Dinner Recipes
Don't want chicken or beef for dinner? Try one of these healthy, easy-to-prepare main dish shrimp recipes. We've got everything from shrimp stir fry to shrimp sandwiches to shrimp tacos.
Save these shrimp dinner recipes for later by pinning this image, and follow Country Living on Pinterest for more.
This stew has all of your summer favorites: tomatoes, mussels, halibut, and even some white wine.
With a bit of a kick, this shrimp is perfect on salads, toast, or by itself.
You can whip up this tasty meal in no time! It also makes for great leftovers (you can use the rice and shrimp to make a fried rice dish fast).
This takes taco Tuesday to a whole new level.
Sweet orange slices, succulent shrimp, and salty green olives are the perfect add-ons for a quick salad.
Friends and family will love munching on this spicy shrimp. Serve it as an appetizer or main dish.
Oranges give shrimp some citrusy flavor while cumin and cayenne pepper add even more zest. You can serve this one-of-a-kind recipe over couscous, pasta, rice, salad, and more.
This soup can be made up to two days ahead, but be sure to store the noodles and soup separately. Gently reheat the noodles in the microwave by adding a few splashes of water and covering them with a damp paper towel.
Salmon and Tomatoes in Foil
Linda Xiao for The New York Times. Food Stylist: Simon Andrews.
Here is a simple recipe for salmon prepared en papillote (a fancy name for “in paper,” though like most everyone else these days, you will use aluminum foil). Layer salmon, tomato and basil on lightly oiled foil and wrap it all up — you can even do it a night before cooking. When the time for dinner comes, you can steam, grill, roast or pan-grill the packages — though our testing shows roasting is easiest. You can substitute almost anything comparable for each of the ingredients: salmon can be replaced by any fish steak or fillet, or by boneless, skinless chicken breast. The herb and vegetable can also be varied at will, as long as the vegetable will finish cooking at the same time as the protein: if you were cooking broccoli, for example, you would have to cut it into small pieces if carrots, you'd have to parboil them.
Costco halibut recipe
Tinggalkan Balasan Batalkan balasan
The recipes below are some of the most popular Traeger recipes on the site, and happen to be some of our favorites as well. If you scroll to the bottom of the page you&rsquoll see my comprehensive list of all the Traeger recipes on the site. You can also use the search bar to find just what you are looking for, and if it isn&rsquot here yet please leave me a comment, email, or a tweet! We take requests!
Beef Jerky is expensive, man, and the store-bought varieties are generally filled with a bunch of preservatives and other undesirable things. You can make your own in a few hours with a Traeger, and it is the best beef jerky you&rsquoll ever taste.
Who knew prime rib could be made better? Traeger, I guess, because holy crap this is an amazing piece of meat.
One of our favorite cuts of meat over wood-fire! Cut across the grain, and get ready for something really amazing.
These pork chops stay tender and juicy and are so full of flavor! I never want pork chops another way. These are consistently one of my most popular Traeger recipes.
Sheet pan meals are some of my favorites, and a great way to feed a big family without a bunch of work. Slap all of these ingredients on a big sheet pan and get cooking some of the best fajitas you have ever eaten.
This recipe was originally made on a regular gas grill, but we&rsquove switched exclusively to the Traeger Pellet Grill for this now and it adds SUCH great flavor to this recipe!
Traeger whole chicken is the first recipe they tell you to make when you buy a new Traeger grill, and I can see why. It is easy, delicious, and pretty fool-proof. For the juiciest, most flavorful chicken you&rsquove ever had, look no further.
Chicken kabobs are a favorite of many of us, and now you can make them Traeger style! The marinade is killer, and something you&rsquoll be whipping up alllll the time.
The best of all wings is a smoked wing. You need these in your life, and stat. They are super easy, and you will definitely want these all the live long day because like WHOA.
Yup. You read that right. Smoked. Candied. Bacon. With a kick. Bring a whole pan of this to a church potluck and watch everyone freak out.
If your potluck friends didn&rsquot freak out enough about that spicy candied bacon, they definitely will when you bring them a big tray of these bacon sausage bites.
This is featuring that awesome Traeger Grilled Pork Chop that I linked to above! If you can find fresh udon noodles, DO IT because they are legit!
If you think you&rsquove had pulled pork before and it was the crockpot variety? You haven&rsquot really had pulled pork.
These homemade meatballs have a smoke ring that will rival any down south. There&rsquos no meatball like a smoked meatball! Try it today!
Speaking of sauces, if you like salsa you need to get your hands on some fresh tomatillos and peppers and put some smoke on those and get blending. This Traeger Salsa Verde was one of my favorite homemade salsas last year!
Smoked bacon cooked on the smoker? Ummm okay. It sounds like it would be overkill, but it is JUST the right kind of kill. 😀 I LOVE this bacon. I can&rsquot wait to try it on some homemade Traeger-smoked bacon too!
Turkey dinner is my favorite of all dinners, and this Traeger Smoked Turkey was one of my favorite turkeys that I&rsquove ever had. SO juicy and delicious!
Shrimp on the barbey isn&rsquot anything new, but I didn&rsquot really understand the draw until I had a wood-fired shrimp. This easy shrimp has some smoke added to it and simple seasonings, and makes a perfect topping for a crisp salad.
Shrimp TACOS are so easy, and super fast! Grilled shirmp is done is about 10 minutes, and with the help of a high-quality seasoning mix you&rsquoll have dinner ready in no time!
Yup. Buffalo chicken tenders. Forget the wings or the deep-fried mess, and get grilling! Buy your own buffalo sauce or make my favorite Cholula version (linked above!). Either way &ndash you&rsquore going to love these chicken tenders.
Smoked shrimp plus buffalo sauce? YES. All the yes. Faster than buffalo chicken wings, healthier than wings, and with the added benefit of that touch of Traeger smoke.
Marinated Korean-style short ribs are grilled and served over rice! Cheater store-bought Kalbi marinade make this dinner the easiest you&rsquoll make all week.
If you&rsquove made it this far, you&rsquove already read about my love of smoked shrimp. These teriyaki smoked shrimp are a regular on my spring and summer menu.