Published: · Modified: by Chef Dennis Littley
5 from 34 votes
Jump to Recipe
When it comes to grilling nothing beats seafood. And my Grilled Seafood Foil Packet will definitely kick up your grilling game and impress your friends and family with your grilling skills!
Table of Contents:
What ingredients do I need to make a Seafood Combo Foil Packet?
Let’s start by gathering the ingredients we need to make my Seafood Combo Foil Packet. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, but it also helps ensure you have everything you need to make the dish.
How do I make a Seafood Combo Foil Packet?
Start by cutting off four 16 inch pieces of Reynolds Wrap® Heavy Duty Foil.
- Place the Halibut (or fish of your choice) in the center of one piece of the foil.
- Coat both sides of the fish with olive and season with sea salt and black pepper
- Add the mussels and clams to the sides of the fish, placing the shrimp on top of the seafood and placing the garlic cloves in the shellfish.
- Bring up the long sides of the foil, so the ends meet over the food
- Double fold the ends, leaving a little room for heat to circulate inside
- Double fold the two short ends to seal the packet
- Place the foil packet on top of an additional piece of foil and enclose the package. This will help prevent leaks into the grill and offer a little more protection from the heat.
Do I have to use Halibut in my seafood combo?
No, you don’t. Any type of fish that you enjoy eating can be used in this combo. And don’t be afraid to adjust the ingredients. If you don’t like mussels, leave them out and use more clams or add scallops.
This seafood combo can use any combination of fish and shellfish that you enjoy eating. You could even add lobster to the dish using small tails, split in half.
How do I cook the seafood combo foil packet?
Preheat your grill to 350 degrees and place the packets on the grill grates. Close the lid and allow the packets to cook for 15 minutes. This will fully cook the fish and shrimp while steaming the clams and mussels open.
Carefully remove the foil packets from the grill and cut them open.
*The steam can burn you so take your time and be careful when opening the packets.
Chef Dennis Tip:
Never use a wet towel to remove anything from the grill, stove or oven. Heat will cause the moisture to become steam.
Can I cook seafood combo foil packets in the oven?
Yes, you can. Place the packets on a sheet pan and roast at 350 degrees F for 15-20 minutes.
Using a spatula, place the fish in the center of a bowl (or plate) and place the clams, mussels, and shrimp around the fish. Pour the juice from the packet over the seafood and garnish with chopped parsley and crushed red pepper flakes.
Remember we eat first with our eyes, so take a little time to make it look pretty.
This would be a great dish for entertaining. Make up the packets ahead of time, then it’s a simple matter of heating up the grill and cooking these delicious seafood combinations. Wouldn’t this impress your friends and family?
And the best part is, cleanup is a breeze thanks to Reynolds Wrap. Just toss the used foil and enjoy the seafood combo and the evening with your friends and family!
More Seafood Recipes You’ll Love!
- How to make Red Snapper en Papillote – Restaurant Style Recipe
- Easy Frutti di Mare Recipe
- Seafood Marinara with Pasta Recipe
Did you make this? Please RATE THE RECIPE below!
Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!
Print Recipe Save
5 from 34 votes
Seafood Combo Foil Packet
When it comes to grilling nothing beats seafood. And my Grilled Seafood Foil Packet will definitely kick up your grilling game and impress your friends and family with your grilling skills!
Prep Time10 minutes mins
Cook Time6 minutes mins
Total Time16 minutes mins
Course: Entree
Cuisine: American
Servings: 2
Calories: 246kcal
Ingredients
- 4 16-inch pieces of Reynolds Wrap® Heavy Duty Foil
- 8 ounces halibut or fish of your choice
- 12 littleneck clams
- 12 mussels
- 6 shrimp -shell on I used 16-20 count
- 4 garlic cloves
- 1 tablespoons olive oil
- sea salt and black pepper
- 1 teaspoon Italian parsley finely chopped for garnish
- ¼ teaspoon crushed red pepper flakes optional for garnish
US Customary – Metric
Instructions
Start by cutting off four 16-inch pieces of Reynolds Wrap® Heavy Duty Aluminum Foil.
Rinse clams and mussels in cold running water
Place the Halibut (or fish of your choice) in the center of one piece of the foil. Coat both sides of the fish with olive and season with sea salt and black pepper
Add the mussels and clams to the sides of the fish, placing the shrimp on top of the seafood and placing the garlic cloves in the shellfish.
Bring up the long sides of the foil, so the ends meet over the food. Double fold the ends, leaving a little room for heat to circulate inside. Double fold the two short ends to seal the packet.
Place the foil packet on top of an additional piece of foil and enclose the package.
This will help prevent leaks into the grill and offer a little more protection from the heat.
Preheat your grill to 350 degrees and place the packets on the grill grates. Close the lid and allow the packets to cook for 15 minutes.
This will fully cook the fish and shrimp while steaming the clams and mussels open.
Carefully remove the foil packets from the grill and cut them open.
*The steam can burn you so take your time and be careful when opening the packets.
Using a spatula place the fish in the center of a bowl (or plate) and place the clams, mussels, and shrimp around the fish. Pour the juice from the packet over the seafood and garnish with chopped parsley and crushed red pepper flakes.
Nutrition
Calories: 246kcal | Carbohydrates: 4g | Protein: 33g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 118mg | Sodium: 438mg | Potassium: 699mg | Fiber: 1g | Sugar: 1g | Vitamin A: 271IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 3mg
Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!
More Seafood Recipes
- Pan Fried Rainbow Trout
- Fried Walleye Recipe
- Crispy Fried Catfish
- Fish And Chips
About Chef Dennis
Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home.For more details, check out his About page.
Reader Interactions
Comments
Judy
Thanks for this recipe! Would a little white wine and butter in the packet make enough sauce to serve with a side of pasta?
Reply
Chef Dennis Littley
that would definitely help and should create enough sauce for pasta. You could always drizzle a little olive over the pasta to help as well.
Reply
FV
The mussels and shrimp don’t overcook in the time it takes to cook the fish and clams? In my experience mussels and shrimp cook in just a few minutes.
Reply
Chef Dennis Littley
the shrimp is on top of the fish which helps it cook a little slower. As for the mussels, in my experience they they open quicker than clams but aren’t fully cooked, so the timing with those is works as well.
Genevieve
Such an easy seafood recipe. I love it!Reply
Debbie
These are the perfect seafood foil packets .I let my family customize their own before cooking and they loved doing it. Thanks for another great recipeReply
Amanda Dixon
We tried these over the weekend, and they were so fun to make! Turned out delicious too. It really is the perfect summer dinner.Reply
Amy Liu Dong
I love seafood a lot, and this dish makes me so hungry.
I’ll be saving this recipe and will make this for this weekend.Reply
Petro
This delicious and homemade seafood foil packet dinner idea is AMAZING! Such a hearty dinner idea.Reply
Leave a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
« Older Comments