Mixed Seafood in Glad Non-stick Aluminum Foil Pouch


Mixed Seafood in Glad Non-stick Aluminum Foil Pouch


4 white fish fillets

2 teaspoons fresh lemon or calamansi juice

16 clams

16 mussels

4 small squids, ink sac removed then sliced into rings

16 large shrimps or small prawns


  1. Preheat oven to 400°F. Prepare a half sheet pan. Set aside.
  2. Wash the seafood and pat dry with paper towel. Meanwhile, lay 4 sheets of Glad Non-stick Aluminum Foil, about 12 x 16 inches in size, on a clean kitchen countertop.
  3. Lay a fish fillet on the Glad Non-Stick Aluminum Foil. Drizzle fish with half a teaspoon of lemon (or calamansi juice). Top with clams, mussels, squid and shrimps (or prawns). Repeat procedure with the remaining fish fillets.
  4. In a sauté pan, heat the olive oil. Sauté the onions for 2 minutes then add the garlic. Cook briefly then add the red bell pepper, green bell pepper and celery. Cook for 20 to 30 seconds. Remove from heat.
  5. Divide the sautéed vegetables and the rest of the ingredients among the four seafood-filled sheets of Glad Non-stick Aluminum Foil. Season with paprika, cayenne or red pepper flakes, salt and black pepper.
  6. Form each Glad Aluminum Foil sheet into a pouch. Lay foil pouches on the half sheet pan and bake for 18 to 20 minutes, or just until the seafood is done.
  7. Remove pouches from the oven and allow to rest for 3 minutes. Slowly open each Glad Non-stick Aluminum Foil pouch and the tuck the edges neatly. Place each opened pouch on a platter and garnish with a wedge of lemon. Serve hot with saffron rice or toasted baguette.

Chef's Notes:

  1. You may add some sliced Spanish chorizo to this recipe.
  2. You may also cook the Glad Non-stick Aluminum pouches on a hot grill.