Grilled Seafood Recipes
From shrimp to salmon, you'll find your favorite way to celebrate the season with seafood on the grill.
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.
A flavorful salsa is a quick, effective, and tasty way to dress up simple grilled fish. Here, a color-studded salsa made with fresh ginger, crunchy cucumbers, bell peppers, red onion, and lime tops mahimahi.
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.
Plank-grilling cooks the season’s biggest-flavored wild catch to perfection. A poblano chile and jalapeño pepper adds just enough kick. Serve on a bed of couscous.
The grill is the healthy cook’s tool of choice for low-fat, high-flavor food. With this super simple recipe, you get a full meal from the grill—shrimp, okra, corn, and tomatoes—in half an hour.