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Grilled red snapper packets

Servings:
6 servings
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Ingredients

  • 2 6oz red snapper fillets
  • 1/2 each yukon gold potatoes, sliced into four slices
  • 2 tarragon sprigs
  • 1/2 shallot, minced
  • 1 clove garlic, minced
  • 1/2 clove vidalia onion, sliced
  • 1/2 cup budweiser
  • 2 tablespoon butter

Preparation

Baking Directions:

Prepare a grill for cooking over indirect heat.

If using a charcoal grill, light 50 to 60 briquettes and let burn until covered with ash, then mound them to one side.

If using a gas grill, turn all the burners to high and close the lid.

When the temperature reaches 350 to 400 degrees, lift the lid, turn off one of the burners, and lower the other burner to medium.

Cut out two 12”X 18” pieces of heavy-duty aluminum foil and place on a work surface.

  Place two slices of potato in the middle of the foil.

  Stack ½ of the sliced Vidalia onion on top of potato, place one fillet of fish on top of onion.

  Place 1 tablespoon of whole butter on top of fish and sprinkle with garlic and shallot, tarragon sprig, and season to taste with salt and pepper.

Fold up the sides of the foil around the contents.

Carefully pour ¼ cup of beer into each packet, then fold the opposite sides together to seal the packets tightly.

Lay the packets on the grill rack directly over the fire.

If using a gas grill, close the lid.

  Cook until you hear the beer boiling, then move to the indirect heat area and cook until the fish is opaque throughout, about 20 minutes.

Empty packets onto individual plates and serve.

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