A Nail Biter

With little time to spare ICE OUT for most of Minnesota lakes answered the prayers of
anglers, bait shop owners and resorters this weekend in time for Saturday’s walleye and northern pike fishing opener.

The last-minute ice-outs on Leech Lake, Kabetogama, Winnibigoshish, Pokegama, Upper Red Lake and Lake Vermilion — to name just a few — provided a turnaround that was in serious doubt two weeks ago. My husband always remains hopeful to bring in his allotted amount.
This was one of his most impressive catches ever from 2015 that I have yet to see repeated. 

But I am on alert and ready with a fish foil recipe that proves to be a winner. 
Provencal Shrimp and Fish Foil Packet with Creamy Saffron Orzo. 

Cook's notes: Foil packet cooking is simple-wrap food in foil and throw it on the grill. And for a bonus there's virtually no clean up. This method relies on steam to cook. It is important the food is tightly wrapped in foil. Set the packets in a disposable foil pan. Vegetables and even added liquid like wine ensures there's plenty of moisture to go around.
Be creative creating your foil packets. I used shrimp, walleye, tomatoes, broccoli, red onions and zucchini. The packet gets its French flair by using the spice herbes de Provence and lemon zest.
Recipe adapted from cuisineathome.com and serves 4.
Ingredients:

• 3 TB. olive oil or lemon olive oil
• 1 TB. fresh garlic, minced
• 1 tsp. sea salt
• 1-1/2 tsp. dried herbes de Provence
• 1 tsp. parsley flakes
• 1/2 tsp black pepper or lemon pepper
• minced zest of one lemon
• 1/2 LB. shrimp, peeled and deveined, tails left on or frozen cooked shrimp, thawed 
• 1 LB. fish fillets
• 1 cup each quartered and sliced zucchini, yellow summer squash or broccoli, cherry tomatoes, halved and red onion, diced

Directions:

• In a bowl whisk together olive oil, garlic, salt, herbes de Provence, pepper and lemon zest. 
• Add in shrimp, fish, onions and vegetables. Toss to coat. This mixture will be divided  among 4 foil packets.  
• In a foil pan add two pieces of foil one lengthwise, one horizontal, place fish, shrimp and vegetable mixture on foil. 
  

Bring foil together and fold over sealing in the packet. Repeat 3 more times. 

• Preheat grill to a temperature of 400. Grill packets until vegetables and fish are cooked through about 25 minutes. This method also works using a Weber Grill. 

Creamy Saffron Orzo
Cook's notes: Easy to prepare, this side dish is the perfect partner for shrimp, fish and summer vegetables. It can be cooked the same time as fish/shrimp packets. A time saver is to buy a prepared package of

BEST OF LUCK to all those who fish.