Foil Packet Seafood With Beans And Kale Recipes

Steps:

• Preheat a grill to medium high. Lay out four 12-by-18-inch sheets of heavy-duty foil on a work surface. Combine the tomatoes, beans, olive oil, wine, garlic, red pepper flakes, oregano, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Stir well.
• Drizzle the foil with olive oil. Evenly mound the kale in the center of each sheet. Season the halibut with salt and pepper and place on top of the kale. Add the mussels to the sheets, then spoon the tomato mixture on top. Bring the two short ends of the foil together and fold twice; fold in the sides to seal.
• Grill the foil packets until the fish is cooked through and the mussels open, about 10 minutes. Carefully remove to a baking sheet. Grill the bread until lightly charred, 1 to 2 minutes per side. Drizzle the cut sides with olive oil and season with salt. Carefully open the foil packets; discard any unopened mussels. Sprinkle with the parsley and serve with the bread.

Steps:

• Preheat the oven to 450 degrees F. Lay out four 12-inch sheets of heavy-duty foil. Divide the leeks, carrots, chickpeas and olives among the foil sheets and mound in the center; season with salt and pepper. Drizzle with 3 tablespoons olive oil and 2 tablespoons water; top each with a strip of lemon zest. Season the fish with salt and pepper on both sides; place a fillet on top of each vegetable mound. Bring the edges of the foil together and fold to seal, leaving room for steam to circulate.
• Transfer the foil packets to a baking sheet and bake until the vegetables are tender and the fish is cooked through, 15 to 20 minutes. Remove from the oven and set aside.
• Meanwhile, combine the parsley, mint, lemon juice, coriander, paprika and 1/2 teaspoon each salt and pepper in a food processor or mini chopper; pulse until finely chopped. Add the remaining 1/4 cup olive oil and process until combined.
• Divide the foil packets among plates and carefully open. Top with the herb sauce and serve with lemon wedges.

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the kale and cook, stirring occasionally, until wilted, about 3 minutes. Stir in the beans with the liquid from the can, lemon zest, 2 cups water and a generous pinch each of salt and pepper. Bring to a simmer and continue to cook, stirring occasionally until the liquid has reduced and the kale is tender, 10 to 12 minutes.
• Transfer the kale and beans to a serving bowl. Scatter the parsley and chives over the top and serve with lemon wedges.
• Copyright 2016 Television Food Network, G.P. All rights reserved

Steps:

• Heat grill to medium-high heat.
• Place beans in large microwaveable bowl. Add water. Microwave on HIGH 5 min., stirring after 3 min.; drain. Return beans to bowl. Add rice, cheese and tomatoes; mix lightly.
• Whisk dressing, lemon zest, juice and mustard until blended. Reserve 2 Tbsp. dressing mixture. Add remaining to bean mixture; mix lightly. Spoon onto 6 large sheets heavy-duty foil with sides slightly rolled up; top with shrimp and reserved dressing. Fold foil to make 6 packets.
• Grill 10 to 12 min. or until shrimp turn pink and rice mixture is heated through. Cut slits in foil to release steam before opening packets.

Steps:

• Preheat a grill to medium high. Mix the butter, paprika, lemon zest, 2 pinches of salt and a grind of pepper in a small bowl until smooth; set aside. Toss the green beans, wax beans, butter beans and garlic with the olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl.
• Lay out two 24-inch-long sheets of heavy-duty foil. Divide the vegetables between the foil sheets. Add 1 tablespoon water to each mound of vegetables. Bring the short ends of the foil together and fold to seal, then fold in the sides and seal tightly to make 2 packets.
• Grill the foil packets, 8 minutes. Flip the packets and continue grilling until the beans are tender and charred in spots, about 4 more minutes. Carefully open the packets and toss with the paprika butter. Serve with lemon wedges.

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with aluminum foil.
• Heat a large high-sided cast-iron or oven-safe skillet over medium-high heat and add the vegetable oil. Pat the pork tenderloin dry and season with the smoked paprika, 3/4 teaspoon salt and 1/2 teaspoon pepper. When the oil is shimmering, add the pork and sear on all sides, about 5 minutes. Transfer the pork to the prepared baking sheet and roast until it registers 145 to 150 degrees F on an instant-read thermometer, 20 to 25 minutes. Let rest for 5 minutes.
• Meanwhile, set the same skillet over medium heat, add a drizzle of oil if needed and add the peppers and onions. Add a splash of water to deglaze and use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
• Add the garlic and cook until fragrant and slightly softened, about 3 minutes. Remove and discard the tough, fibrous ribs from the kale leaves, then roughly chop the kale leaves. Add the kale and use a wooden spoon to carefully fold the hot vegetables over the kale to help it begin to wilt. Continue to cook until the kale is bright green and wilted, 3 to 4 minutes. Stir in the white beans and a pinch of salt and pepper. Cook until heated through, about 2 minutes more.
• Slice the rested pork on the diagonal and serve with the white bean and kale mixture.