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.
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.
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.
If using frozen berries, discard any that have become super-soft after defrosting. The dried, sweetened variety will work fine, too.
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
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.
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
Cooking the entire meal on the grill saves time and makes clean-up a breeze.
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.
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.
For easier turning on the grill and added rosemary flavor, use two rosemary sprigs as each skewer.
- Recipe: Diver Scallops on Rosemary
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.
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.
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.
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