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Monterey Bay Seafood Bake

Seafood Bake recipe

Winemaker Kristen Barnhisel shares this easy summer grilling recipe perfect for an impromptu get-together. Just add one of our J. Lohr Chardonnays and you’re set!

Recipe provided by Kristen Barnhisel, J. Lohr Winemaker, White Wine

Prep Time: 20 min.
Grill Time: 15-20 min.
Serves 4


  • ½ cup butter room temperature
  • 2½ Tbsp. chopped fresh dill (set some aside for garnish)
  • 2 garlic cloves, minced
  • 4 red potatoes, scrubbed and thinly sliced
  • 2 lemons sliced
  • ¼ - ½ lb. combined total of your choice of seafood (added to each packet):
    salmon filet
    halibut filet
    sand dab filet
    rockfish filet
    small prawns (about 10)
  • coarse salt and ground pepper
  • cooking Spray
  • aluminum foil
  • grill/bbq

Recommended side dishes:

  • Corn on the cobb
  • Dinner rolls


  1. Pre-heat the grill to a medium heat.
  2. Fold up 4, 14-inch pieces of aluminum foil to form a rectangle dish with sides.
  3. Spray the inside of the aluminum foil with the cooking spray.
  4. Slice the red potato and add to on one half of the aluminum foil.
  5. Place the filet(s) and raw shrimp on the other side of the foil.
  6. In a small bowl, mix the butter with the garlic, dill, salt, and pepper.
  7. Pour the butter mixture over the fish and potatoes.
  8. Sprinkle with salt, pepper, and fresh lemon juice.
  9. Top the fish with lemon slices and fold the foil to close the top, crimping the edges tightly to seal.
  10. Grill for about 15 minutes, rotating (but not flipping) the packets occasionally, until the fish is cooked through and the potatoes are tender; about 15-20 minutes.
  11. Remove from grill and open the packets, serve with fresh corn, rolls, and butter.
  12. Enjoy with a glass of J. Lohr Estates Riverstone Chardonnay or the J. Lohr Arroyo Vista Chardonnay!

Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.