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Good afternoon and welcome to the Good
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Today, I want to talk about a dinner
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that solves a real problem.
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What do you make when you want to make
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fish but you don't want to fuss over it?
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This [snorts] one is snapper fillets
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stuffed with shrimp that's already
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and sealed inside a foil packet.
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Once that packet is sealed, you've got
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six different ways to cook it.
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So, whatever equipment you've got in
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tonight, this is the recipe that works
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but you want dinner to be easy, this
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Fish is a nice change of pace from the
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beef and chicken that tend to dominate a
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And it's naturally lean, too.
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It's also a fun dinner,
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since everyone gets their own sealed
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packet to open right at the table.
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Here's the thing about foil packets.
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It traps steam around the fish, so it
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cooks gently, no matter what the heat
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source is underneath it.
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I use pre-cooked shrimp in the filling,
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not raw, because the sealed packet
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doesn't get hot fast enough to safely
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cook raw shrimp and delicate fish at the
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And I add chopped cabbage instead of
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leafy greens, since cabbage holds its
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crunch throughout that steam.
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Now, because the packet stays sealed the
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whole time it's cooking, you can't just
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peek in and check if it's done.
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That's where a probe thermometer earns
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Wired probe or one of those meter-style
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wireless ones, either works.
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You're looking [snorts] for a safe
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of 145° Fahrenheit or 63 Celsius.
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And the probe [snorts] tells you exactly
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when you're there without opening
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So, let's talk about where you actually
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The grill is the original method.
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Indirect heat, smoky flavor, classic
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Oven is the most forgiving. Even heat,
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sheet pan, good if you're not watching
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Air fryer is the fastest. It runs hotter
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and moves air quicker than an oven.
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So, check done this a few minutes
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in the oven. But, it's really great for
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the summer because it won't heat up your
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But, we've also got a stove top smoker
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that gives you real smoky flavor without
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needing a dedicated outdoor smoker.
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And I teach this whole technique
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in [snorts] my stove top smoking course.
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And I'll have a link for you in the
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description. So, if you want to go
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deeper, there's a link for that.
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Steamer works, too. Bamboo steamer,
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Instant Pot with a trivet, a stainless
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steel steamer insert, even the steamer
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basket that came with your pasta pot.
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All of them do the job. And then there's
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my favorite for a weeknight.
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The passive one pot method.
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Steam the packet for 5 minutes over
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boiling water, cover the pot, turn off
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the heat, and let it finish for 10
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while a side of pasta cooks in that same
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water. One pot, one burner,
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dinner and a side done together.
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The shrimp and cabbage filling
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isn't locked into one flavor.
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Think of it as a template.
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>> The original is Mexican, cumin,
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chipotle, garlic, and lemon. You want
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You can swap in ginger, garlic, and
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scallion for a Chinese direction.
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Oregano, garlic, lemon zest, and capers
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Mint, lemon, dill, and cucumber
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after for Mediterranean. Or paprika,
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cayenne, thyme, and celery if you want
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Same technique, five completely
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Now, here's a few things to watch for.
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Always use cooked shrimp, never raw for
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the reasons I already mentioned.
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Go and skip the thermometer since it's
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genuinely only reliable way to check
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doneness without breaking the seal.
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And if shrimp isn't your thing or you're
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smoked salmon, smoked oysters, even
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all work in that filling as long as it's
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This is snapper packet stuffed with
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six ways to cook it, and a probe
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thermometer doing all the guesswork for
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The full recipe, including all six
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methods and the flavor variations,
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Thank you for listening.
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ever forward, ever flavorful.
