Great Grilled Seafood
Grilled Shrimp Satay with Shiitake Mushrooms
The perfectly simple formula of shrimp, starch, and sauce gets a blackened kick when you bring it to a wood-fired grill. This Southeast Asian dish plays on sweet from the sake, spicy from the chili paste, and of course creamy from the peanut butter. Toss in the grilled bok choy and you’ve got an unexpected go-to for your grill rotation.
SoCal Shrimp Tacos
Honey-and-cumin grilled shrimp aren’t the only stars of these next-level SoCal tacos. No, that honor goes to fried avocado wedges that melt in your mouth. Sprinkle the whole taco with salty Cotija cheese and serve while the fried avocado wedges are still warm and pliant.
Recipe: SoCal Shrimp Tacos
These Latin-inspired kebabs not only pair well with our tomatillo-avocado puree, they’re practically soul mates—what with the tomatillos grilled right alongside the kebabs. A quick ride in the food processor and the puree is ready for a warm drizzle over the shrimp and chorizo. Pro tip: Make sure to leave enough space between items on your skewer to ensure everything cooks evenly.
Recipe: Shrimp-and-Chorizo Kebabs
Grilled Royal Reds with Lemony Garlic Butter
Found 60 miles offshore in deep, cool waters, royal reds are the kings of Gulf shrimp, prized for their lobster-like sweet meat. Unlike most raw shrimp, which are gray, royal reds emerge from the sea a brilliant crimson color. With the natural saltiness of these oversize prawns, a simple butter mixture with garlic, lemon, and thyme is all you need for a regal meal.
Texas BBQ Oysters
Raz Halili, sustainable seafood advocate and oyster farmer at Prestige Oysters on the Texas Gulf Coast, chars his oysters until the sweet sea brine begins bubbling from between the shells. That’s your signal to dollop each with herb butter, chilies, and pecorino Romano cheese. No fancy presentation necessary. Simply serve with a bottle of Texas Pete hot sauce and a sleeve of saltines.
Recipe: Texas BBQ Oysters
Snapper on the Half Shell
Contributing seafood editor Barton Seaver’s grilled snapper satisfies with just salt, pepper, olive oil, and a few herbs. In this popular Southern coast technique, the scales are left on to prevent sticking and preserve moisture in the fish while capturing the blazing heat and flavor of live fire.
Recipe: Snapper on the Half Shell
Grilled Oysters with Tarragon-Parsley Butter
This herb-and garlic oyster recipe from Marc Murphy, a chef, cookbook author, and star judge on Food Network’s Chopped, contains his quintessential sophistication of flavors. Murphy prefers the flavor imbued from a wood-burning grill, but gas will also work in a pinch.
Grilled Soft-shell Crabs with Roasted Tomato Salsa
Skip the over-battered fried soft-shell crab and lighten them up with a simple seasoning and grilling. For a smooth grilling experience, prep the tomatoes, onions, jalapeños, and garlic for the salsa beforehand—giving the salsa enough time to chill before serving with the fresh-off-the-grill crab.
Grilled Striped Bass with Corn-and-Chorizo Salad and Herb Vinaigrette
When grilling, chef Marc Murphy recommends seasoning a little more than usual, as some flavor is always lost to the flames. Using this technique in his corn-and-chorizo salad ensures a fresh and flavorful meal. And unlike most salads, this hearty mixture can stand can stand a night in the fridge. So, don’t be shy about saving any leftovers for the next day.
Grilled Scallops with Cilantro-Lime Butter
Scallops always make for a fun appetizer to start off any al fresco feast. And they keep guests at bay while finishing up with the grilling—a quick four minutes on the grates, another few to rest, and voila! Serve a chilled rosé wine to complement scallops’ signature sweetness.
Grilled Scallop Salad with Citrus Vinaigrette
Pair the grilled scallops with a plentiful pile of butter lettuce and you’ve got a grilled meal that’s light enough to eat on a warm beach evening. For a flavor boost, use long rosemary stem skewers that have been soaked overnight (to avoid scorching).
Grilled Clams with White Wine-Garlic Butter
Meaty cherrystone clams are larger than delicate littlenecks, so they stand up well to grilling. Even better, their longer cook time ensures each bivalve soaks up more smoky favor. While the cherrystones grill, toss a few bread slices on the grill—just the thing you need to sop up the extra garlic butter.
Grilled Whole Snapper with Tarragon and Tangerines
Nothing capitalizes on the seafood grilling experience quite like throwing a whole snapper on the grill. A flourish of sophistication comes from the tarragon sprigs and tangerine slices, making for a bold centerpiece.
Blackened Grouper Burgers with Red Cabbage Slaw
This modern take on the all-American summertime favorite puts the burger vs. seafood decision to rest. Forming the chopped grouper into burgers is also an easy way to get friends and family involved in the grilling fun.
Grilled Scallop Tacos with Smashed Avocado and Charred Corn Pico
This quick taco filling is perfect for weeknight dinners—or last-minute weekend get-togethers. Scallops bring their own unique flavors to the dish, and charred corn pico and a smashed avocado spread make perfect accompaniments.
Pro tip: Be careful grilling the corn and the scallops—you want them to be slightly charred, but there’s a fine line between charred and roasted to a crisp. They cook quickly, so keep an eye on them the whole time they’re on the grill.
Grilled Whole Fish
Whether farmed or wild, the key for grilling whole fish is to choose one that weighs about 2 pounds, give or take—though it's better to err on the larger side. First, remove the scales and nip off the fins. This is known as "dressing" a fish, and is a task that any good fishmonger will be happy to do for you. A thick marinade not only seasons the fillets with the flavors of herbs and garlic, but also provides a protective layer that will help prevent the fish from sticking to the grill. Reserve any unused marinade to spoon over the finished dish as a fresh, aromatic sauce. To enjoy, flake the succulent meat away from the bones with a fork—it’s that simple.
Grilled Salmon-and-Asparagus Salad
Salmon pairs beautifully with fresh vegetables. This unique take on a light salad brings together crisp asparagus spears, yellow cherry tomatoes, and peppery arugula to create a well-balanced partner to tender salmon fillets. But you don’t have to stop there. Consider adding other spring vegetables such as sugar snap peas, favas, artichoke hearts, and radishes to this almost-too-pretty-to-eat salad.
Key Lime Grilled Shrimp
Grilled Shrimp with Fresh Cranberry Salsa
If using frozen berries, discard any that have become super-soft after defrosting. The dried, sweetened variety will work fine, too.
Grilled Fish with Cucumber-Tomato Salsa
Any seafood tastes great paired with this simple cucumber-tomato relish―just buy your favorite. If you choose a thin fillet such as flounder, place on heavy-duty aluminum foil to keep the fish intact while grilling.
Basic Grilled Clams
Most clams at seafood markets are clean, but if you dig your own, soak for several hours in a bucket of salt water (about 1/4 cup salt per gallon) to help rid the shells of sand and dirt.
- Recipe: Basic Grilled Clams
Grilled Tuna with Mediterranean Sauce
The robustly flavored sauce gets its inspiration from olives, tomatoes, and fresh thyme, but is simple to prepare. When the topping is this bold, go with a simple grilled technique for the fish.
Grilled Shrimp Gazpacho
This quintessential summer soup is one of Spain's most successful culinary exports. Topped with shrimp, it becomes hearty enough for an entrée, and best of all, it takes only minutes to prepare in a food processor.
- Recipe: Grilled Shrimp Gazpacho
Split Grilled Lobsters with Herb Butter
When choosing a lobster, look for specimens that are active in the tank. Don't worry about marks or pocks on the exterior--shell flaws don't affect the quality of the meat.
Grilled Fish Tacos with Pickled Onions and Salsa Roja
Diver Scallops on Rosemary
For easier turning on the grill and added rosemary flavor, use two rosemary sprigs as each skewer.
- Recipe: Diver Scallops on Rosemary
Jerk Shrimp with Grilled Onion, Avocado, and Mango Salsa
Spicy Jamaican jerk seasoning gives this grilled shrimp recipe a hot kick. Pair with our Caribbean-inspired mango salsa to help cool your taste buds.
Grilling oysters over high heat saves you the trouble of shucking them first, since the intense heat forces the shells open on their own.
- Recipe: Grilled Oysters
Grilled Grouper Sandwich with Chipotle Tartar Sauce
Chipotle Tartar Sauce is an easy variation on classic tartar sauce and would also be tasty with French fries or crab cakes. Chipotle peppers (dried, smoked jalapeños) in adobo sauce add full, smoky flavor.
Grilled Trout with Garden Zukes and Herb Aïoli
Cooking the entire meal on the grill saves time and makes clean-up a breeze.
Grilled Sockeye Salmon with Fava Bean, White Corn, and Wild Mushroom Succotash
They key to this meal is to use the best ingredients you can find. But if fresh fava beans are unavailable, substitute 8 ounces of the frozen, shelled variety.
Grilled Halibut with Lemon-Mint Gremolata
To keep fish from sticking, make sure your grill grates are clean, then lightly coat them with cooking spray before placing them over heat. Cook thin fillets skin-side down to keep the fish moist and in one piece. For thicker fillets, which require a longer cooking time, sear flesh-side first, then flip. When the fish is done, it's easy to lift the skin away from the flesh with a spatula.
Grilled Tuna with Fennel-Orange Relish
This recipe is for those who love their tuna on the very rare side—feel free to cook the fish a bit longer, according to your taste. If you prefer, you can quickly sear the tuna in a skillet over medium-high heat instead of grilling.