Here’s How you can make a foil fish boat for easy grilling! I love foil cooking hacks and this is a recipe and technique that I use to cook seafood and shrimp on the grill.
Started with Pork Butts
I use a ton of foil on the smoker when finishing off some butts and ribs. However, I’ve started using foil over the years for just about anything I cook outdoors. Ally asks me every time we go to the store if I need some foil. I started using foil wraps mostly with Boston Butts and Pork Ribs. Then other meats followed.
The method is simple. In some cases I brown the chosen meat but do not fully cook it. I then sprinkle with a few additional seasonings or a dab of butter and wrap the meat up. I then toss the wrapped package onto a cooler part of the grill. Just let it steam in its own juices as it finishes. It’s an amazing way to do chicken, pork chops, and tenderloins.
A few months ago my wife Ally had to take a long business call just as I was plating some steaks. I hit them with a few pats of butter, wrapped them up and moved them to the coolest part of the grill. I admit that the pink was gone for a medium well steak but the method kept them hot, amazingly tender, and more than juicy.
It’s slightly different with fish and shrimp.
- You can either make a fully wrapped pack or create a little boat of foil, a grill top skillet of sorts.
- Hit the foil piece with some non-stick spray and then place your fillet or shrimp in the center.
- Fold the sides up to form an opened topped boat around the seafood.
- Pinch the opened ends firmly shut but leave the top open.
- Top the fillet with your favorite seasonings, lemon juice, or whatever you wish and cook on the grill
- The foil boat keeps the fish or shrimp from sticking to the grill and you don’t have to worry about smaller piece breaking apart of falling out of a grilling basket. The beauty is that you can move the pieces around with ease in case one item is cooking faster than the other.
- You can cook with the pack opened or pinched closed.
The picture is a Swai filet with basic seasonings, and fresh lemon juice, a yogurt marinade, and lemon slices.
Hope you enjoy the tip. I would love to hear of some reader easy outdoor cooking tips.