Keyword foil packets, grilled, new england, Seafood
2tablespoonsbutter,at room temperature
2tablespoonsfinely chopped fresh dill(plus extra for garnish, if desired)
kosher salt and freshly ground black pepper
8ouncesred potatoes,scrubbed and thinly sliced
16ouncesskinless cod fillet,cut into 4 equal pieces
16largeshrimp,peeled and de-veined
2earscorn on the cob,each cut into four pieces
Pre-heat the grill to medium.
In a small bowl, combine the butter, dill, and garlic; season with salt and pepper & set aside.
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 the edges tightly to seal.
Place the packets on the grill, with the potato layer on the bottom. Cook, rotating (but not flipping) packets occasionally, until the fish is just cooked through and the potatoes are tender, 12 to 14 minutes.
Carefully remove the packets from the grill. Slit the packets open and transfer the contents of each packet to a plate. Garnish with dill sprigs.
Serve with some good bread to soak up all of the juices.