BBQ cooking blog

Blair’s Seafood Packets

This recipe is quick and easy to prepare, needs virtually no supervision and tastes sensational. This dish is a real crowd pleaser! Best of all, your BBQ will be left perfectly clean.


For the Marinade

  • 2 tbsp Stones green ginger wine (or white wine)
  • 2 tbsp extra virgin olive oil
  • 2 tbsp lime juice
  • 2 tsp grated fresh ginger
  • 1 chicken stock cube
  • 1/2 bunch chopped coriander

For the Packets

  • 4 180-200g fresh white-flesh fish (cod, ling, snapper)
  • 8 fresh (uncooked) king or tiger prawns
  • 8 fresh scallops
  • 1 large fresh capsicum, sliced medium
  • 1 carrot, thinly sliced
  • 1 Spanish onion, sliced medium thickness
  • 1 stick celery – diagonal chunky sliced
  • 1 bunch fresh coriander


1 Stir all marinade ingredients together in a ceramic bowl.

2 Make four double thickness aluminium foil sheets approx. 300 x 300mm and cover each with a layer of baking paper the same size.

3 Form these into concave packets by pressing each into a round bowl.

4 If using fillets, layer them in pieces about 100x100mm until about 40mm thick or more.

5 Place the steaks or layered fillets into the bottom of each packet and spoon the marinade equally over each.

6 Scallops and prawns go on top with some more marinade.

7 Place vegetables on top.

8 Sprinkle chopped coriander and cracked pepper on top.

9 Close up packets and allow to marinate for 2 hours. Meanwhile, steam jasmine rice or simmer potatoes.

10 Remove the grills and warming racks and place your plate in the centre of the barbeque.

11 For a Lifestyle 4-Burner, turn each burner to med-high. Close the hood.

12 Allow 8-10 minutes to reach an equilibrium air temp of around 170 degrees celcius.

13 Cluster the packets in the centre and close the hood.

14 In 15 minutes, check the fillets or steaks are opaque white all the way through. If so, they’re done!

15 Serve the packets directly to the plate with a tossed salad and your rice or potatoes.


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