Mixed Grill in Foil
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1pound sea bass fillets or fillets of other white-fleshed fish, skin on or off as you wish
- Coarse salt
- ½pound medium-sized shrimp
- ½pound chicken thigh meat
- 8large mushrooms
- 2ounces butter
- 1thinly sliced lemon
- 2tablespoons sake
- Light soy sauce
Preparation
- Step 1
Cut the fish fillets crosswise into portions approximately 4 ounces. Salt them and set aside.
- Step 2
Shell and devein shrimp. Leave tails attached.
- Step 3
Cut chicken into 1-inch or slightly larger pieces and score each a few times.
- Step 4
Clean mushrooms and slice. Reserve stems for use in stocks or soups.
- Step 5
Preheat oven to 475 degrees or, if cooking over coals, make sure they are red hot with no flame.
- Step 6
Butter the centers of four 12-inch squares of aluminum foil. In the center of each square, place a portion of fish fillet. On top and around it arrange shrimp, chicken and mushroom slices. Top with a pat of butter and a lemon slice. Sprinkle the sake evenly over each portion. Fold up into packets and crimp edges so each packet is tightly sealed.
- Step 7
Place packets on grill above coals and grill for 10 minutes. Do not turn. If using oven, bake for 15 to 20 minutes. Serve hot on individual plates with light soy sauce.
Private Notes
Comments
The ingredient composition and portion size of this dish was just right. Next time I will add ~1/2 tsp miso to each packet to increase the overall umami.
Five stars! I served everything over sautéed bok choy. I love fish-in-foil recipes because the fish is cooked but not overcooked, moist not dry. I also recommend Mark Bittman’s salmon with tomatoes and basil in foil recipe from this site.
This was delightful! Delicate nuances of flavors. And easy to assemble. There should be more notes about this one!
The ingredient composition and portion size of this dish was just right. Next time I will add ~1/2 tsp miso to each packet to increase the overall umami.