I’ve mentioned before the great grilling chef that my son-in-law has become. Every Sunday he surprises us with something new and different. Last Sunday it was grilled shark with flavored oil, wrapped snuggly in foil and grilled on the bar-b-que. The fish was so tender and absolutely delicious. Of course, this got me thinking about other foods that can be foil wrapped and grilled—making for less mess when it comes to cleaning up; always a plus for any cook.
While I am not a fan of mussels, (call me crazy), I knew that there would be some of you out there who LOVE this shell fish. Being the generous person I am I’ve included it in the following recipes.
Spicy Steamed Mussels
Place 4
oregano sprigs, 4
cilantro sprigs and 1 halved
jalapeno on a sheet of foil; top with 1 pound cleaned
mussels. Scatter 4 tablespoons cut-up
butter and 3 sliced
garlic cloves over the mussels and drizzle with the juice of 2
limes (add the squeezed limes to the pack as well). Fold up the foil, leaving room for the mussels to open. Grill over high heat until the mussels open, 4 to 5 minutes.
Photograph by Kang Kim
Download this recipe.
Carmelized Leeks and Scallions
Trim 2
leeks, leaving enough of the core to hold them together; halve lengthwise and rinse well. Halve 4
endives. Whisk 1/4 cup
olive oil with 1 tablespoon
red wine vinegar,
salt and
pepper; toss with the leeks and endives. Place the vegetables on a sheet of foil; drizzle with any extra dressing. Fold up the packet and grill over medium-high heat until the endives are slightly golden and the leeks are tender, 10 to 12 minutes. Top with crumbled
blue cheese.
Photograph by Kang Kim
Download this recipe.
Citrus Salmon
Drizzle 2 sheets of foil with
olive oil; sprinkle each with 1/4 cup sliced
almonds and 3/4 teaspoon crushed
coriander seeds. Brush four 6-ounce
trout fillets with more olive oil; season with
salt and
pepper. Place each fillet, skin-side down, on top of the nuts. Top with a few
orange slices (leave the peel on), then add another fillet, skin-side up, to form a trout sandwich. Sprinkle with more almonds and coriander seeds. Fold up the foil sheets and grill over high heat until the fish is just cooked through and the almonds are toasted, 8 to 10 minutes. Carefully loosen the almond crust from the bottom of the foil with a spatula.
Photograph by Kang Kim
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