From shrimp on the barbie to plank-grilled salmon, all the recipes you need to serve a seafood treat from the grill.
Photo: Iain Bagwell, Recipe: Cynthia Nims
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.
Photo: Greg Dupree
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.
Photo: Jennifer Davick
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.
Photo: Iain Bagwell; Styling: Lindsey Ellis Beatty; Food Styling: Kellie Gerber Kelley
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.
Photo: Luca Trovato, Recipe: Jackie Mills, R.D.
If using frozen berries, discard any that have become super-soft after defrosting. The dried, sweetened variety will work fine, too.
Photo: Howard L. Puckett, Recipe: Julia Dowling Rutland
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.
Photo: Buff Strickland, Recipe: Ali Berlow
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
Photo: Iain Bagwell, Recipe: Cynthia Nims
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.
Photo: Becky Luigart-Stayner, Recipe: Julia Rutland
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
Photo: Tara Sgroi, Recipe: Clark Frasier and Mark Gaier, Arrows Restaurant, Ogunquit, Maine
Cooking the entire meal on the grill saves time and makes clean-up a breeze.
Photo: Fran Gealer, Recipe: Michael McCarty, Welcome to Michael's
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.
Photo: Quentin Bacon, Recipe: Rebecca Charles, Pearl Oyster Bar, New York, New York
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.
Photo: Becky Luigart-Stayner, Recipe: Jamie Purviance
Photo: Howard L. Puckett
For easier turning on the grill and added rosemary flavor, use two rosemary sprigs as each skewer.
- Recipe: Diver Scallops on Rosemary
Photo: Jean Allsopp, Recipe: Jackie Mills, R.D.
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.
Photo: Becky Luigart-Stayner, Recipe: David Bonom
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.
Photo: Jean Allsopp
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.
Photo: Fran Gealer
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