Monterey Bay Seafood Bake


•           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

•           aluminium 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 aluminium foil to form a rectangle dish with sides.

3.         Spray the inside of the aluminium foil with the cooking spray.

4.         Slice the red potato and add to on one half of the aluminium 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. Serves 4.

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

Brie on the BBQ

Ingredients and supplies

•           BBQ

•           6″ cast iron skillet

•           aluminium foil

•           whole round of Brie triple crème cheese

•           fresh or dried thyme

•           baguette

•           olive oil

•           salt 

•           pepper

•           J. Lohr Chardonnay


1.         Heat up your grill.

2.         Take a whole round of Brie triple crème cheese, remove the wrapper.

3.         Gently cut and remove the rind from one side of the round.

4.         Place the round on a 6” cast iron skillet or in aluminium foil shaped into a bowl.

5.         Cut several slices of fresh baguette, brushing olive oil on one side.


1.         Sprinkle fresh or dried thyme on the round.

2.         Place ½ cup J. Lohr Estates Riverstone Chardonnay in dish or foil.

3.         Place skillet or foil bowl with no cover on warm 425°F grill for 6-8 minutes.

4.         Remove from heat, season with salt and pepper.

5.         While grill is hot, toast the pieces of baguette on both sides, flipping with tongs (it will toast very quickly). Serves 8-10.

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

Enjoy your BBQ with J. Lohr Riverstone Chardonnay at

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