Baked Halibut, Shrimps & Scallops in Foil, again
It was so delicious! Foil-baking could be my favorite cooking method for seafoods. Seasoning was almost the same as the last time. We replaced Sake with white wine and used fresh dill and shallots instead of chive and onions. The fresh dill was the reason to make this dish. I had a huge amount of fresh dill. We packed a good amount of fresh fill in the foil along with the seafoods, but there was still a plenty of dill left. I wonder what people who buy the big bunch of dill do with all of it.
