Gail Simmons' Foil-Baked Sea Bass

The head judge on "Top Chef Masters" reveals her secret to great food on the grill.
3:33 | 08/21/13

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Transcript for Gail Simmons' Foil-Baked Sea Bass
Save some for me down there. Great to have you friend, gail simmons here. She is the project director of "food & wine" magazine. And she's going to show us her secret to great food on the grill. I want to say, congratulations. We understand you're expecting your first baby. I am. Any strange food cravings? I feel like a giant cliche. I want to have peanut butter and popsicles. Anything you didn't want normally. Let's get started. You think foil is the secret to great grilling. Exactly. Everything today, the recipes were created to be cooked in foil on the grill. You keep all of the juices in. The aromatics, the herbs. But you get the smoky, grilled summer flavor. We're starting with seafood. I'm going to start with striped bass. Butter makes everything better. It does. You want to make sure it's nice and moist. A little bit of butter I just put on. A little bit of spinach. That's the base to my packet. Will that soak in the butter? We will put a little wine that will cook off. A little salt. A little pepper. And then, I have my fish fe layed. You want to season them? Want to do some pepper? I like doing that. I'm going to season them. Perfect. Beautiful. That's it. That's all you need. I have one -- each individual packet. That looks so inviting. I roll it up. And I can put it right on the grill. A little bit of wine. Regular white wine. It cooks off. It's fine if you're pregnant. Just saying. These are going to go on the grill. I made a bunch of packets here. How long do you put them on for? 8 to 12 minutes. You want to control the heat. Make sure you are in charge. Do you have to flip them? You don't have to flip them. Leave them for ten minutes. That's so easy. I love that. When it's done, because you locked the beautiful juices in here. I pour the juices into a little dish. Make sure you don't lose any of that flavor. That looks good. Butter, spinach. And the fish turns out perfectly. You can put it right into a bowl like this. It's so good, it's falling apart. Very tender. Pour the juices over. And you have a perfect taste of smokey but really delicious. Ten minutes. I'm going to dig in right now. And then, we have corn and bacon? I wrapped it in foil. And I put bacon in with the corn. You don't need anything else. The fat and the smokiness of the bacon. And the sundae. I'm stealing one. Thank you. I had one already. This is -- I put ice cream into a packet of foil, with chopped up pineapple. And a little bit -- the caramels when you're a little kid. And the pineapples and the caramels get really juicy. Just a splash of rum that brings everything together. Thank you. Why did I do that? Thank you. You can get the recipes for these dishes at goodmorningamerica.Com on yahoo! We'll be right back.

This transcript has been automatically generated and may not be 100% accurate.

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