Name: Grilled White Fish Packets with Asparagus and Squash
Cook time: 35 min
Total time: 35 min
Yield: 4 servings

Megan Mitchell is an-LA based chef focusing on healthy, approachable, and easy cooking. After culinary school, she worked as a pastry chef and food stylist for television. She then stepped in front of the camera for her grilling series, Grill Next Door, which led to hosting other cooking and grilling shows.

Megan Mitchell

Grilled White Fish Packets with Asparagus and Squash

Meet The Creator

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My dad inspired this grilled cheese method with a drizzle of maple syrup. The salty-sweet crunch is so loveable and really nostalgic for me. The combo of cheese and butter plus maple syrup and toasty bread is magic. Any good melting cheese will work.

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At an asado (barbecue), the best place to be is by the side of the asador (the one tending the grill). You will be at the ready when the first of the meats comes off the fire. Adjust this recipe according to your party, figuring about 1/3 pound per person of the meat.

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These fritters are inspired by my time in Spain. We would order them all the time out, and the señora I lived with would make them because she knew how much I loved them!

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The essence of this dish is bold, simple, messy, off-the-coals shrimp that are finger-licking good. You’ll want to eat the heads, tails, and everything in between, including the shells. At its simplest, the word adobo comes from the verb adobar, which means “to marinate.” Originally adobo was used to describe a Spanish pickling sauce made of olives, vinegar, and spices. Chile-based Mexican adobo, like Spanish adobo, is often used as a marinade for meat and seafood. A protein marinated in adobo is referred to as adobada. Adobo can be thinned out with broth to make a sauce, turned into the base of a stew, or used as a condiment. Here adobo does triple duty as a marinade and brushing sauce for jumbo shrimp as well as being served as a spicy dipping sauce alongside.