Grilled Seafood Recipes

This is a dish that impresses, one you want your guests to see and taste. We use honey three ways here: We add it to the brine so the meat absorbs some sweetness, we toss it with the brined shrimp so its sugars allow the shrimp to develop a good char without overcooking, and we drizzle it over the finished dish for depth.

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.

Drew Curren, chef-partner of Elm Restaurant Group in Austin, cooks both the shrimp and the relish on a grill at his Texas restaurant. If the weather is mild enough for you to grill, live-fire cooking makes this dish even more delicious, adding a hint of smoky flavor. Roll the citrus between your palm and the cutting board before slicing and juicing—it crushes the pulp a little and makes it easier to extract juice. The 16-20 count for shrimp refers to how many shrimp make a pound, which is helpful since the designations “medium,” “large,” and “extra-large” can vary from market to market. A quality, fruity, and grassy olive oil is best here to bring a touch of velvety richness to the dressing.

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.

Forget shrimp cocktail—this will be your go-to party staple from now on. You could take the shrimp off the skewers for the platter, but the pick-up nature of kebabs is great for parties.

Ask for salmon fillets from the head end of the fish—the tail end is much thinner.

Traveling the world no longer requires plane tickets and suitcases. You can experience the food cultures and traditions of many varied regions from the comfort of your kitchen thanks to the wealth of traditional recipes available today. In this collection, we've highlighted dishes with a Latin culinary heritage that are sure to excite and entice all the diners at your table.

These Prawns al Mojo de Ajo are a great example of the big flavor profiles you'll taste in every Latin American dish. This is like shrimp scampi, but grilled and 100 times better, thanks to a kicky serrano chile and enough garlic to stave off vampires forever. This dish employs a great trick many cooks don't know: using skillets on the grill, which gives fiery grilled flavor to simmered components like the garlic and onion.

The creamy sauce offers a cool counterpoint to the bold blackening spices. Not in the mood for tilapia? The recipe is also great with chicken, sliced flank steak, or shrimp. Toss some avocado, tomato, and cilantro into the mix, and you're ready to knock Taco Tuesday out of the park.

Reserve some marinade to serve as the sauce, saving time and uniting flavors. For extra charred flavor, cook the veggies in a cast-iron skillet directly on the grill instead of the stovetop.

There are lots of sustainable salmon options available now, from wild Alaskan to farmed U.S. species. Keep this easy recipe in mind for times when you have leftover cabbage in the fridge.

Our finishing touches—a hit of herbs, peppery olive oil, and tangy vinegar—make these shrimp the freshest, most irresistible appetizer. Leave the tails on so guests have a handle for these tasty bites.

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.

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.

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.

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.

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.

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.

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.