two whitefish filets 6-8 shrimp 1 lime one half stick of sweet cream butter (sliced into 4 parts) 1 tsp olive oil (x2) 1 clove garlic, minced 2-3 tbsp (packed) fresh sliced cilantro 1/2 tsp fresh ground black pepper (x2) 1/2 tsp paprika (x2) 1/2 tbs cotija or parm cheese (x2) 6-8 asparagus stalks 1 ear of corn broken in half
On one half of a sheet of tin foil (24-30 inches later to be folded into a pouch), set two of your four butter slices, drizzle a 1tsp olive oil to make a puddle to place your fish in. Place shrimp around fish in a compact manner. Sprinkle cilantro on all. Squeeze lime juice onto the fish, shrimp and cilantro. Sprinkle minced garlic.
A this point, begin forming your pouch.
Place asparagus on top of fish in a central manner. Top with 1 tsp black pepper. Place corn cobs on either side. Drizzle with 1 tbs olive oil. Sprinkle 1/2 tbs cotija or parm on each half-ear of corn. Then sprinkle 1/2 tsp paprika on each. Grind on some fresh black pepper, if desired. Top off the two corn cobs with your last two butter slices.
Fold into a firm pouch.
Set on grill for 15 minutes.
Serve with your style of rice.
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