EZ Seafood With Vegetables…

Here is a quick and easy recipe for just about any type of seafood with your choice of vegetables that can be made just about anywhere in under an hour.

If using fish you are going to want to select thick, firm fillets or steaks of about 1/2lb each. Mahi or Grouper are good selections and I am sure Swordfish, Tuna, Shark or any other firm fish would work very well, depends on your taste or mood. You can combine the fish with about 1/3lb of shrimp, scallops, oysters or whatever you prefer. Really you can ‘mix and match’ the seafood up to about 3/4lb of seafood per serving. Same holds true for the veggies, pick what you like… We prefer onions, squash, green peppers, mushrooms and zucchini. You are looking for a total weight in vegetables of about 1/2lb to 2/3lb per serving. Feel free to experiment with your ingredients but I would avoid adding any cheese or citrus to this recipe. Besides food you will need a disposable bread pan for each serving measuring about 4.5″x8.5″ and about 3″ deep, these are inexpensive and can be used over and over. We also usually cook this recipe on the grill but it would be just the same to bake it in your oven or even cook it over a campfire. The following recipe will be based on 2 servings, adjust yours as needed.

Grill over medium heat (around 400 degrees) for at least 30 minutes, or a bit longer to be sure all the veggies will be nicely cooked. I actually place the pans over the center burners of my grill and adjust those to about ‘half throttle’, keeping the outside burners a bit higher for more of an indirect heat. Our portable grill has only one burner with no thermometer and the trick seems to be cooking it for 30 to 40 minutes. You don’t have to worry about ‘burning’ your food but some might be concerned about over-cooking seafood like shrimp… I really don’t lose much sleep on that subject and would rather have the veggies be done, fresh shimp will taste great even if a tad over-cooked (shrimp scampi cooks for hours and tastes just fine).

My wife and I originally came up with this recipe to use when camping or at a hotel. It is a quick ‘full meal’ recipe that allows a lot of variation in the use of ingredients.

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