Grilled Orange-and-Bourbon Salmon
Grilled Trout with Cherry Compote
If you can't find whole trout, use fillets; they'll only need to grill for about 4 minutes. You can also use 20 ounces frozen, thawed cherries: Use the liquid (don't drain them); simmer in step 1 until the liquid almost fully evaporates before stirring in the port and honey.
Dilly Salmon Packets with Asparagus
Adding the orange slices to the packets will perfume the fish and make the slices easier to squeeze after grilling. Remove the foil and arrange fillets over asparagus for a lovely presentation. No grill? Bake the packets at 425° for 15 minutes or until desired degree of doneness.
Grilled Shrimp and Summer Vegetables with Buttermilk Dressing
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.
Cedar Plank Salmon with Tomato Salsa
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.
Grilled Lemon-Bay Shrimp Recipe
Grilled Striped Bass with Chunky Mango-Ginger Sauce
Grilled Tuna over Lemon-Mint Barley Salad Recipe
Zesty Swordfish Kebabs
Scallops with Roasted Pepper-Butter Sauce
Shrimp on Sugarcane with Rum Glaze
Grilled Salmon and Brown Butter Couscous
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.
Sautéed Tilapia Tacos with Grilled Peppers and Onion
Grilled Char with Yukon Golds and Tomato–Red Onion Relish
Mahimahi with Bacon-Tomato Butter
Sotong Bakar (Barbecue Squid)
Striped Bass with Peach Salsa
Chimichurri Halibut Tacos
Grilled King Salmon with Tomato-Peach Salsa
Halibut with Grilled Tomato and Olive Relish
Smoked Oysters with Olive Relish
Grilled Mahimahi with Mango Salsa
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.
Grill-Braised Clams and Chorizo in Tomato-Saffron Broth
Grilled Maine Lobsters
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.
Grilled Salmon with Smoky Tomato Salsa
Grilled Fresh Sardines
Mango Shrimp Kebabs
Grilled Whole Red Snapper with Citrus-Ginger Hot Sauce
Ocean Trout with Coleslaw and Crispy Smoked Bacon
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 bacon.
Grilled Teriyaki Shrimp Kebabs
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.