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Roasted Salmon with White Wine, Butter & Herbs

Roasted Salmon with White Wine, Butter & Herbs

Ingredients:

  • 1 TBSP Tarragon, fine chopped
  • 1 TBSP Basil, fine chopped
  • 1 TBSP Chives, fine chopped
  • 1/4 cup butter unsalted that has been softened

Main Dish:

  • 2 Salmon Fillets, 6-8 oz. each
  • 1/4 cup White Wine
  • Salt & Pepper

Instructions:

Preheat oven to 375 degrees

Mix herbs and softened butter and set aside

Season Salmon Fillets with salt & pepper. Place salmon fillets in Grill Bag. Add wine to bag and fold open end up to seal. Place grill bag in oven on center rack.

Roast 6-8 minutes, open bag and check for doneness. Salmon should be approaching medium (120 degrees)

Top with Herb Butter reseal bag and roast for additional five minutes or until desired temp is reached.

Serve by removing salmon and spooning remaining white wine, butter and herb sauce over fish.

Steamed Clams & Mussels with White Wine & Herbs

Steamed Clams & Mussels with White Wine & Herbs

Ingredients:

  • 1 Bag (40 count) Little Neck Clams/Mussels
  • 1 cup White Wine
  • 1 TBSP Thyme leaves, chopped
  • 1 cup Flat Leaf Parsley, fine chopped

Instructions:

Preheat grill on HIGH

Place all ingredients in large Grill Bag. Seal the grill bag by folding up the open end.

Place bag on grill for 10-12 minutes, allow clams/mussels to open

When all clams/mussels have opened pour entire contents of bag into serving bowl. 

DISCARD ANY CLAMS/MUSSELS THAT HAVE NOT OPENED

Seafood Mixed Grill

Seafood Mixed Grill

Ingredients:

  • Crab Legs (King or Snow), split in half
  • 2 lbs. Shrimp, raw peeled and deveined (16/20 count)
  • 1 1/2 lb Cod Fish Fillets, cut into 3" pieces
  • 1 1/2 Lemons (1 whole - sliced into rounds 1/2 lemon reserved for garnish)
  • 1/3 cup of water
  • Drawn Butter

Instructions:

Preheat oven to 400 degrees

Place Crab Legs, Shrimp, Cod Fish Fillets, Lemon (sliced rounds), and water in a Grill Bag. Seal Grill Bag by folding open end.

Roast in oven for 8-12 minutes or until the Cod and Shrimp are cooked through, the crab is cooked so it just has to be heated up.

Serve the contents topped with fresh lemon juice from reserved 1/2 lemon and drawn butter.

Roasted Zucchini & Yellow Squash

Roasted Zucchini & Yellow Squash

Ingredients:

  • 4 each Zucchini & Yellow Squash
  • 1/3 cup of Olive Oil
  • Salt & Pepper
  • 1 tsp Thyme
  • Lemon optional

Instructions:

Preheat oven to 400 degrees

Combine all ingredients in large bowl and toss together to mix salt, pepper and herbs evenly

Place contents in a Grill Bag. Seal bag by folding open end. Place grill bag in oven.

Check contents after 8-10 minutes. Contents should be roasted through but not mushy.

Serve immediately. Garnish with more thyme (if desired) and/or a squeeze of lemon.

Roasted Mushrooms with Marsala & Garlic

Roasted Mushrooms with Marsala & Garlic

Ingredients:

  • 2 lbs Mushrooms, all cut to a medium slice
  • 1/3 cup Marsala wine
  • 1/4 cup butter, unsalted
  • 1 clove garlic, minced
  • 1 tsp thyme leaves
  • 1 TBSP whole grain mustard
  • salt & pepper

Instructions:

Preheat grill over MEDIUM HIGH heat

Toss all ingredients in bowl. Add all ingredients to a Grill Bag.

Place items on grill - allow roasting for 8-12 minutes

Check contents of the bag, mushrooms should be cooked through and the sauce should be well seasoned.

Serve the mushrooms over a steak or as a side dish.

Roasted Halibut with Tomato & Fennel

Roasted Halibut with Tomato & Fennel

Ingredients:

  • 2 Halibut fillets, 8 oz each
  • 1/4 cup white wine
  • 1/4 cup chicken stock
  • Salt, Pepper & Olive Oil to taste

Vegetable Mix:

  • 1 bulb fennel, sliced thin
  • 1/2 cup grape tomatoes, halved
  • 1 large shallot, sliced thin
  • 1 clove garlic, minced
  • 1 TBSP basil, thin sliced

Instructions:

Preheat grill on MEDIUM HIGH heat

Season Halibut fillets with salt & pepper

In a medium bowl, toss fennel, tomatoes, shallots, garlic, and basil. Season with salt & pepper.

In medium Grill Bag, place white wine and chicken stock followed by vegetables mix in an even layer. Top with Halibut fillets. Seal the bag by folding up the open end.

Place on grill and allow to roast in Grill Bag for approx 10-12 minutes. Check to see doneness (130 degrees internally) by lifting up the top of the grill bag. If both fish and vegetables need more cooking time, transfer to upper rack of grill for additional cooking making sure not to burn.

When the fish is cooked and vegetables are tender, transfer items to a shallow bowl and serve.