Great Grilled Seafood

From shrimp on the barbie to plank-grilled salmon, all the recipes you need to serve a seafood treat from the grill.

Grilled Tuna with Fennel-Orange Relish

Photo: 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 Fish with Cucumber-Tomato Salsa

Photo: 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.

Grilled Shrimp with Fresh Cranberry Salsa

Photo: Luca Trovato, Recipe: Jackie Mills, R.D.

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.

Cedar-Planked Salmon

Photo: Jennifer Davick, Recipe: Julia Dowling Rutland

Cedar-Planked Salmon

Smokey cedar flavors are paired with a Sweet-and-Salty Salmon Rub for this simple and delicious salmon dish.

Key Lime Grilled Shrimp

Photo: Becky Luigart-Stayner, Recipe: Robert St. John, New South Grilling

Key Lime Grilled Shrimp

Refreshing Key lime juice brightens the flavor of grilled shrimp. Guests will rave about the savory marinade, but it's the Key Lime Beurre Blanc cream sauce that pulls this dish together.

Basic Grilled Clams

Photo: Buff Strickland, Recipe: Ali Berlow

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.

Grilled Tuna with Mediterranean Sauce

Photo: Iain Bagwell, Recipe: Cynthia Nims

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

Photo: 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.

Grilled Trout with Garden Zukes and Herb Aïoli

Photo: Tara Sgroi, Recipe: Clark Frasier and Mark Gaier, Arrows Restaurant, Ogunquit, Maine

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

Photo: Fran Gealer, Recipe: Michael McCarty, Welcome to Michael's

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.

Split Grilled Lobsters with Herb Butter

Photo: Quentin Bacon, Recipe: Rebecca Charles, Pearl Oyster Bar, New York, New York

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

Photo: Becky Luigart-Stayner, Recipe: Jamie Purviance

Grilled Fish Tacos with Pickled Onions and Salsa Roja

The Pickled Onions and Salsa Roja should be prepared in advance, making this meal a quick and easy summer staple.

Diver Scallops on Rosemary

Photo: Howard L. Puckett

Diver Scallops on Rosemary

For easier turning on the grill and added rosemary flavor, use two rosemary sprigs as each skewer.

Grilled Halibut with Lemon-Mint Gremolata

Photo: 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.

Jerk Shrimp with Grilled Onion, Avocado, and Mango Salsa

Photo: Becky Luigart-Stayner, Recipe: David Bonom

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.

Grilled Grouper Sandwich with Chipotle Tartar Sauce

Photo: Jean Allsopp

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 Oysters

Photo: Fran Gealer

Grilled Oysters

Grilling oysters over high heat saves you the trouble of shucking them first, since the intense heat forces the shells open on their own.

Printed from:
http://www.coastalliving.com/food/seafood-basics/grilled-seafood-recipes-00414000075952/