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GRILLED NEW ENGLAND SEAFOOD “BAKE”
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2 Tbs butter, at room temperature
2 Tbs finely chopped fresh dill, plus more for garnish (if desired)
1 small clove of garlic, minced
kosher salt and freshly ground black pepper
8 ounces red potatoes, scrubbed and thinly sliced
1 lb skinless cod fillet, cut into four equal pieces
16 large shrimp, peeled and de-veined
2 ears corn, quartered
1 medium lemon, thinly sliced

1. Heat grill to medium.

2. In a small bowl, combine butter, dill, and garlic; season with salt and pepper & set aside.

3. Fold four 14-inch squares of heavy-duty aluminum foil in half, forming 4 rectangles. On one half of each of the four rectangles, arrange potatoes in a single layer, then top with cod, then shrimp. Place 2 pieces of the corn on the side. Season with salt and pepper. Add a dollop of the butter mixture and two lemon slices. Fold foil over ingredients, and crimp edges tightly to seal.

4. Place packets on grill, with potato layer on bottom. Cook, rotating (but not flipping) packets occasionally, until fish is just cooked through and potatoes are tender, 12 to 14 minutes.

5. Carefully remove from grill. Slit packets open and transfer contents of each packet to a plate. Garnish with dill sprigs.

Servings: 4

Nutrition Facts
Amount Per Serving
Calories 254
Calories From Fat (26%) 66
Total Fat 7.48g
Saturated Fat 3.91g
Cholesterol 93.70mg
Sodium 127.26mg
Potassium 937.55mg
Carbohydrates 19.24g
Dietary Fiber 2.14g
Sugar 1.46g
Net Carbohydrates 17.10g
Protein 27.91g

WW Points: 6

Cooking Tips
*Serve with some good bread to soak up all of the juices.

Recipe Source: Adapted from Everyday Food

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