Best Grilled Seafood Recipes

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Below are a few recipes begging you to fire up the grill(pan) this summer, and if you don’t see anything that strikes your fancy, head to the Recipe Finder for more options. It doesn’t feel like summer to me unless I can savor at least a few meals adorned with grill marks. And if you’re looking for a light and fast protein to be the star of the plate, seafood is the way to go.

For this recipe, recipes editor Ann Maloney pairs sea bass with a bright and tangy four-ingredient dill sauce. “Fish fresh off the grill — with that bit of sear and smoky flavor — is simply delicious,” she writes.

Ellie Krieger, a columnist for Nourish, writes about grilled fish tacos: “This recipe tacks toward a new California style that puts a different spin on the classic Baja fish taco. Here, the flavor comes by way of the slaw made with Napa cabbage, carrot, and daikon radish. Its dressing has a gentle rice vinegar pucker and gets a rich, savory splash of toasted sesame oil.”

In this recipe, the scallops are simply grilled with scallions and drizzled with a quick lemon-herb vinaigrette, proving that you don’t need to do much to make scallops sing.

With this recipe for Grilled Bacon-Wrapped Trout from cookbook author and grilling expert Elizabeth Karmel, you’ll get moist fish with a delicious, smoky flavor—plus, there’s no need to flip it.

Ginger, garlic, and turmeric give these grilled shrimp skewers with turmeric a ton of flavor. You can serve them as an appetizer or as a main course with grilled flatbreads and a green salad.

This Caesar salad recipe from staff writer Daniela Galarza features grilled salmon filets on top of a raft of asparagus spears to prevent the fish from sticking to the pan.

Seafood Dinners You Can Make On the Grill

GZ’s Grilled Seafood Platter 🔗

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Total: 0 1h5min0

Serving Size: 1 of 16 servings

Nutrition Facts: servingSize 1 of 16 servings, calories 270, Fat 26g, Saturated Fat 15g, Carbohydrate 3g, Fiber 1g, Sugar 1g, Protein 8g, Cholesterol 98mg, Sodium 234mg

Ingredients:

  • Kosher salt and freshly ground black pepper
  • 2 frozen lobster tails, thawed in the refrigerator overnight 
  • Sixteen U10 to U12 sea scallops
  • 16 colossal or extra-colossal shrimp (U8), shells on and deveined 
  • 1 pound good-quality unsalted butter, at room temperature
  • 2 teaspoons smoked paprika 
  • 1 teaspoon chili powder 
  • 1 habanero chile, seeded and minced 
  • 1 clove garlic, grated 
  • 1 tablespoon chopped capers 
  • 1 tablespoon chopped fresh cilantro 
  • 1 tablespoon chopped fresh mint 
  • 1 tablespoon chopped fresh parsley 
  • 1 tablespoon chopped fresh tarragon 
  • 1 tablespoon chopped fresh thyme 
  • 2 teaspoons chopped fresh chives 
  • Zest of 2 lemons, plus 2 lemons, halved
  • Nonstick cooking spray or canola oil, for the grill grates
  • Olive oil, for drizzling 

Instruction:

  1. Bring a large pot of salted water to a boil and prepare a bowl of ice water. Add the lobster tails to the boiling water and cook for 8 minutes, then remove to the ice water and let sit until chilled. Slice in half lengthwise, cutting through the shells, and devein.
  2. Use 2 parallel skewers to thread 4 or 5 scallops, then repeat with the remaining scallops so you have 4 sets of double skewers. Repeat the same process with the shrimp. Thread all 4 lobster tail halves on two more skewers. Refrigerate until ready to grill.
  3. Stir together the butter, paprika, chili powder, habanero and garlic in a medium pot, then season with salt and pepper. Place over low heat and heat until just melted.
  4. Combine the capers, cilantro, mint, parsley, tarragon, thyme, chives and lemon zest in a medium bowl and mix. Add half to the melted butter and reserve the rest to garnish the platter.
  5. Heat a grill to medium-high heat. Once the grill is hot, spray lightly with nonstick cooking spray or wipe down with paper towels dipped in canola oil.
  6. Grill each lemon half, flesh-side down, until charred, 2 to 3 minutes per side. Set aside.
  7. Place all the skewered seafood on a sheet tray and sprinkle both sides with salt and pepper; drizzle with olive oil. Place on the grill and cook with the lid open, flipping once, until the scallops and shrimp are opaque in the centers and the lobster tails are just lightly charred and warmed through, 2 to 4 minutes per side.
  8. Remove all the grilled seafood to a large platter, then pour about half of the butter mixture over the top. Pour the remaining butter into 4 small ramekins and serve on the side for dipping. Garnish the platter with the remaining herb mixture and serve with the grilled lemon halves.

FAQ

Which fish is best for grilled fish?

The best fish to grill are salmon and hearty, firm white fish like sea bass, red snapper, grouper, and halibut. If you would like to grill thin, delicate fish, it is best to wrap them in foil instead of using this method.

What seafood is good for beginners?

Here are some of chef Back’s top recommendations for the best fish to grill:Tuna, which is one of the best fish to grill when it’s fresh and fatty; Salmon; which is popular because it’s healthy and adaptable; Swordfish; Yellowtail Amberjack; Red Snapper; Mahi-Mahi; and Mako.

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