Great Grilled Seafood
Shrimp, scallops, and fish―fire up the grill for fresh from the sea flavor.
The sweet and tangy shrimp and seasoned vegetables are like a meal on a stick. The Caribbean jerk seasoning gives these kabobs a special, spicy flair.
This salad is perfect for busy weeknights and casual get-togethers. The shrimp can be grilled up to a day ahead. Store the prepared dressing in the fridge for up to a week, then return to room temperature just before tossing with the salad.
Some types of fish are just made for the grill. One of our favorites is red snapper. This simple grilled fish recipe gets a kick of flavor from Greek seasoning and grills up in less than 20 minutes.
- Recipe: Greek Snapper on the Grill
Grilling salmon on cedar planks is so easy. Not only does the wood add smoky flavor to your dish, but the planks also prevent the fish from flaking and falling through the food grate.
- Recipe: Lemon-Grilled Salmon
Try these shrimp that are smothered in a Mojo de Ajo sauce made from Guajillo peppers that boast a tangy taste with a kick of heat.
- Recipe: Shrimp Mojo de Ajo
Make this zesty Mexican seafood recipe for an appetizer or a fragrant main dish; simply serve with rice and a vegetable for a complete meal.
Fresh ginger is key in this healthy, grilled scallop recipe. Let the scallops soak in an Asian-style marinade for 30 minutes and then grill 2-3 minutes on each side. You'll have a laid-back dinner with a touch of elegance.
- Recipe: Grilled Sweet-and-Sour Scallops
These sandwiches are easy to prepare and throw on the grill. You’ll recognize the aromatic, nutty-flavored cumin from Southwestern dishes. Try serving with grilled sweet potatoes.
- Recipe: Cumin-Dusted Catfish Sandwiches
Ready in around 30 minutes, this recipe includes a rich browned butter sauce that you can prepare just before the fish comes off the grill. For added flair, garnish the snapper with orange slices and thyme sprigs.
If you use wooden skewers, submerge them in water for 30 minutes before threading on the shrimp.
It's time to embrace whole fish, which make for easy roasting or grilling. Plus, the bones keep the meat tender and flavorful. Leave gutting and scaling to the fishmonger. To serve the cooked fish, peel back the skin, and starting at the backbone, lift the top fillet from the bone with a metal spatula. Then discard the skeleton, freeing the second fillet.
Recipe: Roasted Whole Teriyaki Snapper