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Published August 01, 2013, 10:00 PM

5 delicious ideas for using foil packs on the grill

FARGO – Grilling my favorite way to cook all year because it is quick, requires few ingredients and doesn’t dirty too many dishes.

By: Heidi Shaffer, INFORUM

FARGO – Grilling my favorite way to cook all year because it is quick, requires few ingredients and doesn’t dirty too many dishes.

Rather than always sticking to burgers and steaks, I’ve started experimenting with aluminum foil grill packs, which are a perfect meal-for-one.

1. Steamed citrus fish

1 frozen or fresh filet of fish (salmon, cod, tilapia, walleye – it all works)

Citrus fruit (experiment with oranges, lemons, limes or grapefruit based on your fish choice)

Olive oil

Salt and pepper

Fresh herbs of choice

Directions

Slice citrus into rounds and line in the middle of the piece of foil, covering enough area that the other ingredients won’t touch the foil and burn.

Layer first with about a ta-blespoon of oil, then pile on herbs and top with fish. Sprinkle some salt and pep-per.

Fold up the sides of the foil to create a square-shaped packet, sealing it tight to steam.

Fresh fish will take only about five minutes to cook through, while frozen takes closer to 20 or 25 on medium heat.

2. Beer-steamed potatoes

1-2 Yukon gold potatoes, sliced into 1-inch chunks

½ cup of beer

1 tablespoon butter

Salt and pepper

Directions

Season the potatoes with salt and pepper and place on foil. Add beer (feel free to finish the rest of the bottle at this point) and butter and seal tightly.

Steam for about 25 minutes on medium-high heat until potatoes are tender.

Source: Martha Stewart Living

3. Spiced nuts

2 cups unsalted nuts

1 Tablespoon chipotle chili powder

¼ teaspoon ground cumin

¼ teaspoon pepper

1 tablespoon butter

Directions

Toss nuts and spices in a bag until properly coated. Add mixture and butter to a piece of foil and fold sides to seal.

Grill over medium heat, turning often, for eight minutes.

Source: Food Network

4. Sausage, potatoes and sauerkraut

1 package (1 pound) Kiel-basa sausage

1 refrigerated package of sauerkraut

2 Yukon gold potatoes, in 1-inch cubes

Black pepper

1 tablespoon caraway seed

Directions

Grill sausage over medium heat for a few minutes to get a nice char.

Add potatoes, sauerkraut, seasonings and grilled sau-sage to a foil packet. Steam at medium heat for about 25 minutes. Potatoes should be fork tender.

5. Spicy olives

1 cup olives

½ teaspoon red pepper flakes

1 minced garlic clove

Directions

Add ingredients to foil packet, toss and grill over medium-high heat, turning often, for 15 minutes.

Source: Food Network

Readers can reach Forum features editor

Heidi Shaffer at (701) 241-5511

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