From shrimp on the barbie to plank-grilled salmon, all the recipes you need to serve a seafood treat from the grill.
1 of 20Photo: Iain Bagwell, Recipe: Cynthia Nims
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.
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.
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.
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.
8 of 20Photo: Howard L. Puckett, Recipe: Julia Dowling Rutland
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.
11 of 20Photo: Becky Luigart-Stayner, Recipe: Julia Rutland
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.
17 of 20Photo: Jean Allsopp, Recipe: Jackie Mills, R.D.
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 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.