Grilled New England Seafood Bake

If there’s one thing I will miss about California when my husband and I move, it’s the avocados. But, since we moved here from Boston three years ago, there has been one thing I have been missing terribly: the fish. Shellfish, freshwater, saltwater, you name it. What you get out of the cases in the California supermarkets isn’t quite the same, but it is plenty more pricey.

We’ve been making do with what we’ve been given, though, and have found some great deals on large bags of great-quality frozen shrimp and white fish such as flounder and cod at our local grocery store.

This is one of my favorite dinners to make with the shrimp and fish we happen find on sale. It’s fresh, fast and so delicious for such a simple meal. It even makes for incredible leftovers the day after!

All you do is this: Fold up a few pieces of aluminum foil, pile on some thinly-sliced red potatoes, a fillet of white fish (I used flounder for this one), raw shrimp, salt, pepper, fresh lemon juice, and a few dollops of butter mixed with fresh dill and garlic. Top it with a lemon slice, fold up each packet and grill for about 12 minutes. Meanwhile, your corn is boiling and rolls are keeping warm in the oven.

When they’re all done, slice open the packets, grab your corn, rolls and an icy-cold beverage, and dinner is on the table!

This dish has become a summertime go-to for my husband and I. It’s just so delicious, and I know we’ll keep making it wherever we are! However, at least while we’re living in California, we still like to bring a few New England tastes onto our dinner table, and you should, too!

Grilled New England Seafood Bake

Grilled New England Seafood Bake

Yield: 4 (1 packet each)


  • ¼ cup butter, room temperature
  • 2 ½ tablespoons finely chopped fresh dill, plus more for garnish
  • 2 garlic cloves, minced
  • Coarse salt and ground pepper
  • 4 red potatoes, scrubbed and thinly sliced
  • 1 pound skinless white fish, such as cod, halibut or flounder, cut into four equal pieces
  • 20-25 raw shrimp, thawed, peeled and deveined
  • 2 lemons, juiced
  • 2 ears corn, rinsed and halved


  1. Heat grill to medium. In a small bowl, combine butter, dill, and garlic; season with salt and pepper. Set aside.
  2. Fold four 14-inch squares of heavy-duty aluminum foil in half, forming 4 rectangles. To assemble packets: On one half of each piece of foil, dividing ingredients evenly, arrange potatoes in a single layer; top with fish, then shrimp. Drizzle each with fresh lemon juice and cut the squeezed lemons into thin slices. Season packets generously with salt and pepper.
  3. Add three small dollops of the butter mixture and two lemon slices to each packet. Fold foil over ingredients, and crimp edges tightly to seal.
  4. Set a medium-sized pot of water to boil. Add halved corn and boil for 10-12 minutes.
  5. Place packets on grill, with potato layer on the bottom. Cook, rotating (but not flipping) packets occasionally, until fish is just cooked through and potatoes are tender, 12 to 14 minutes.
  6. Remove from grill. Slit packets open, and transfer contents to serving bowls or serve from foil.
  7. Serve with corn, bread rolls and butter.
  8. Enjoy!

Did you make this recipe?

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Join the Conversation

  1. I love your photos and I love this recipe! The entire meal looks pefect.

  2. This looks like such a great way to make a quick, no clean up meal! Thanks so much!

  3. Just lovely and refreshing, great dinner idea

  4. Just came and read, this is wow! I was seek from many blogs, but here is the best, I love it.

  5. That’s great! Thanks so much for letting me know. I’m so glad you enjoyed this!

  6. That’s great! Thanks so much for letting me know – I’m glad you and your husband liked it!

  7. hiswifeylove says:

    I’m usually not a big seafood fan, but i made this tonight and it was a huge it!! I currently do not own a grill, but baked it at 400F for about 25 minutes. Perfect! Thank you :)

  8. Thanks for letting me know, Ashley! I’m so glad you enjoyed it.

  9. This post couldn’t be better timed! Seafood is on sale this week at my market. This sounds incredible! Lovely photos.

  10. I love fish. Everything is so expensive here, but I absolutely adore fish.

  11. This is such a great idea! We frequently grill all of these components, just separately. I’m a big fan of “packet cooking” and can’t believe I’ve never thought to combine everything in one. Thanks for the idea!

  12. Hi Kenya,

    Thanks for asking this question. I have never done these packets in the oven, so I don’t want to mislead you with wrong information, but I think they’d do just fine at, say, 400 degrees for 20 minutes or so. If you find a good temp/time combination for doing these in the oven, please be sure to share with me!


  13. Hello. My name is Kenya and I’m sorry to ask something so simple, but I don’t have a grill; could these packets be baked in the oven? I’d really like to try this recipe, I am in agreement with the other replies in that it looks like a great, healthy idea. I only hope I can enjoy this meal by using an oven.

    Thank you for sharing such a lovely blog!

  14. I too am missing the fish! We lived in Baltimore for a bit, and we had such great seafood at our table! Now that we are in Austin, it is a bit better than when we lived in Colorado, but we still miss that yummy crab. This looks delicious and heart-healthy too! Thank you for sharing with me!

  15. Ashleychiser says:

    5 stars
    I made this last night, and it was delicious! Thank you!

  16. 5 stars
    Wonderful dinner and easy clean-up too! I love seafood, especially shrimp. Thanks!

  17. This looks like a beautiful recipe, I am printing this off right now… will give it to the chef in the house and see what she thinks! :-)

  18. 5 stars
    This recipe is wonderful…easy and beautiful. I’ve made it several times. Thank you for such a great website.

  19. 5 stars
    Just recently found your recipe on Pinterest, it is wonderful! Such a great way to entertain, everything can be prepped in advance. I made it for a party last night and the only thing I changed was adding a bit of old bay seasoning. It was a hit, thank you.

  20. 5 stars
    Ahhh! I made this last night and it came out perfect! We camp out a lot and this meal would be an ideal dinner to prepare before we leave home in the morning. All we would need to to is move the packets from the cooler to the campfire once we set up camp!

  21. Hi, I’m making these for the first time tomorrow for dinner and I just wanted to clarify, should the fish be frozen or thawed when you put the packets in the grill? Don’t want it overdone lol!

  22. Your fish should be thawed. Enjoy!

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