From shrimp to salmon, you'll find your favorite way to celebrate the season with seafood on the grill.
To make a complete meal, serve the salmon over a bed of brown rice, with green beans and a salad on the side. Save some orange-and-bourbon
marinade and drizzle over the salmon and rice to impart complementing flavors of bourbon and citrus throughout.
View Recipe: Orange-and-Bourbon Grilled Salmon
The simplicity of this dish belies its incredible taste. Bay leaves and lemon wedges infuse peppered shrimp with woodsy and
citrus flavors. If your grocery store doesn’t carry fresh bay leaves, substitute good-quality dried bay leaves (such as Spice
Island) soaked overnight in water. Leave the tails on the shrimp for a prettier presentation.
View Recipe: Grilled Lemon-Bay Shrimp
Tasty, easy, and beautiful–with just the right combination of savory and sweet–this sauce also makes a great salsa for turkey,
chicken, or other mild fish. To make the sauce even chunkier, reduce the final cooking time to 10 minutes.
View Recipe: Grilled Striped Bass with Chunky Mango-Ginger Sauce
The flavors of the vinaigrette are mirrored in the marinade, so there’s a double dose of the refreshing combination of lemon
and mint. The salad can be made an hour ahead. You can halve it for two people.
View Recipe: Grilled Tuna over Lemon-Mint Barley Salad
This recipe is perfect for both family and company. A side of grilled vegetables completes this quick-and-easy meal. Use the
marinade for grilled swordfish steaks, too.
View Recipe: Zesty Swordfish Kebabs
Scallops are usually classified into two groups: bay scallops and sea scallops. The larger sea scallops are best for grilling
because, like shrimp, they have a meatier texture and can be easily skewered. They cook fast, so keep a close eye on them.
View Recipe: Scallops with Roasted Pepper-Butter Sauce
Caribbean-influenced shrimp, skewered with sugarcane and basted with a dark rum glaze, rely on high heat to caramelize the
glaze and infuse the shrimp from the inside out with the cane’s mild sweetness.
View Recipe: Shrimp on Sugarcane with Rum Glaze
Flavorful grilled salmon is served alongside fluffy couscous and fresh summer squash. For a simple substitution, use thick
slices of yellow squash and zucchini in place of baby squash.
For the Grilled Summer Squash: Preheat grill to medium-high heat. Combine 2 cups baby zucchini, halved lengthwise, and 2 cups baby yellow squash, quartered lengthwise, in a large bowl. Add 2 tablespoons olive oil, ½ teaspoon kosher salt, and ½ teaspoon black pepper; toss well. Place vegetables on a grill rack coated with cooking spray. Grill 5 minutes on each side or until lightly charred and tender.
View Recipe: Grilled Salmon and Brown Butter Couscous
These quick and easy fish tacos combine simple ingredients with flavorful results. Serve with a side of black beans for a
great weeknight meal.
View Recipe: Sautéed Tilapia Tacos with Grilled Peppers and Onion
Sweet heirloom tomatoes are the crowning glory on this grilled meal. Soaking the onions in cool water removes some of their
View Recipe: Grilled Char with Yukon Golds and Tomato–Red Onion Relish
This rustic campfire classic is stuffed with dill and lime and grilled over direct heat to create a mouth-watering culinary
View Recipe: Grilled Trout
Mahimahi is simple and easy to prepare, as is the bacon-tomato butter. It's rich and sweet, and the dish is great served with
a salad, pasta, or fresh vegetables.
View Recipe: Mahimahi with Bacon-Tomato Butter
For best results, choose salmon from the meaty center of the fish and avoid portions cut from the tail section (where the
body starts to taper). Tail-end flesh contains more connective tissue than center-cut fillets. Use black sesame seed buns,
View Recipe: Salmon Burgers
The spice rub and dipping sauce are hot, hot, hot (but quite good). Serve with slices of cucumber and fresh cilantro leaves
for a cooling effect in the mouth. Thai chiles are very spicy, so you can use fewer (and increase the mild bell pepper) to
tame the heat.
View Recipe: Sotong Bakar (Barbecue Squid)
Sweet peach salsa with a slight kick (courtesy of thinly-sliced shallots) is topped on simply seasoned grilled bass. You'll
love the bright, fresh flavors and smoky fish.
View Recipe: Striped Bass with Peach Salsa
Make these fish tacos a sustainable choice by opting for wild-caught Alaskan halibut. If not available, choose another U.S.
or Canadian wild-caught Pacific halibut, or substitute striped bass or U.S. line-caught cod.
View Recipe: Chimichurri Halibut Tacos
Use a peach that’s just ripe so it’s juicy but still holds its shape. King (also called chinook) salmon is the best quality
and works well in this dish, though sockeye works.
View Recipe: Grilled King Salmon with Tomato-Peach Salsa
Mild halibut pairs nicely with this tangy relish, starring tasty late-summer tomatoes. Any other meaty, firm fish, such as
wild salmon or striped bass, will also work.
View Recipe: Halibut with Grilled Tomato and Olive Relish
If your experience with smoked oysters is limited to the oily, strong-flavored bivalves sold canned, you're in for a revelation.
The brininess of the olive- and caper-laced relish echoes the fresh, oceany notes of the oysters. Keep as much of the oysters'
juices as possible in the shells while shucking and grilling.
View Recipe: Smoked Oysters with Olive Relish
Dress up your grilled mahimahi with a sweet mango salsa for a healthy and palate-pleasing summer supper.
View Recipe: Grilled Mahimahi with Mango Salsa
Spanish flavors inspire this simple but intense summery braise. Saffron gives the tomato broth a nutty complexity, while the
spice and heat of chorizo liven up the clams.
View Recipe: Grill-Braised Clams and Chorizo in Tomato-Saffron Broth
This iconic dish is a favorite in Singapore, but traditionally, the crabs are fried in the chile mixture. Here we offer a
healthier grilled version.
View Recipe: Chile Crabs
If you don't have the grill capacity to cook all the lobsters at once, the relatively brief cooking time makes it easy to
do them in batches. The lobsters will be bright red with a few blackened spots when done cooking. To check doneness, break
a lobster open where the tail and body meet–the meat should be opaque and white.
View Recipe: Grilled Maine Lobsters
If you prefer a milder relish, remove seeds from the jalapeño before grilling.
View Recipe: Grilled Salmon with Smoky Tomato Salsa
The average weight of a fresh sardine is 3 to 6 ounces, but they can grow up to about a pound. The number of servings and
serving size will vary depending on the size of the fish you find.
View Recipe: Grilled Fresh Sardines
These fresh-flavored mango shrimp skewers are a great option for entertaining.
View Recipe: Mango Shrimp Kebabs
Although fish is often grilled over indirect heat, we prefer cooking whole snapper over moderate direct heat.
View Recipe: Grilled Whole Red Snapper with Citrus-Ginger Hot Sauce
Skin-on fish holds together better on the grill—plus the skin gets deliciously crisp and lightly charred. The recipe traditionally
uses Australian bacon, called bacon rashers or back bacon. Because that's less available in the States, we recommend Canadian
View Recipe: Ocean Trout with Coleslaw and Crispy Smoked Bacon
Tender and juicy, shrimp are a quick pick for a fresh meal. These brightly flavored kebabs feature chunks of fresh pineapple,
teriyaki sauce, shrimp, and red onions. Serve with mashed sweet potatoes and grilled asparagus for a complete meal.
View Recipe: Grilled Teriyaki Shrimp Kebabs
A fresh fruit salsa is a lovely accompaniment to grilled fish in the summer; try it also with striped bass or arctic char.
Here, the season's juiciest peaches pair with fiery habanero pepper for a sweet-spicy flavor. Leave the peaches unpeeled for
more color and texture.
View Recipe: Grilled Halibut with Peach and Pepper Salsa