Whole grilled fish, shrimp skewers, salmon burgers, and more mouth-watering dishes
The potatoes get crisp at the edges, making this dish a little like fish and chips.
Recipe: Indian-Spiced Sockeye and Grilled Potato Salad
If you love grilled fish, consider a grilling basket, which makes fish easier to turn and keeps it in tact when you're moving
Recipe: Whole Grilled Sea Bass with Chimichurri Sauce
Grilling tip: Insert a thin knife into the thickest part of the fish and leave it for 30 seconds. Remove it and hold it against
the inside of your wrist; it should feel warm. If it's still cool, grill the fish another 2 to 5 minutes.
Recipe: Whole Grilled Trout with Romesco
Another secret to perfectly grilled shrimp: Rub them with salt and sugar before cooking to seal in their juiciness and sweetness.
We love the shrimp with a two-punch licorice hit of anise seeds and ouzo.
Recipe: Salt-cured Ouzo Shrimp
A spicy glaze makes these oysters really stand out from the crowd.
Recipe: Grilled Oysters with Chipotle Glaze
This refreshing dinner salad is perfect for those hot summer nights when only salad will do. We particularly love its fresh
tomato vinaigrette. (Look for wild Alaska salmon when grocery shopping.)
Recipe: Grilled-Salmon Salad
Tropical fruit salsa and peppery ahi tuna steaks make this an easy ― and stylish! ― dinner.
Recipe: Seared Tuna with Papaya Salsa
Firm, meaty rainbow trout is one of our most sustainably raised fish. In the U.S., it's grown on clean, well-managed farms
in Idaho. This grilled version is finished with a crispy, crunchy nut-studded topping with lots of lemony zip.
Recipe: Grilled Trout Fillets with Crunchy Pine-nut Lemon Topping
These succulent grilled shrimp get their kick minty-lime kick from a cocktail-inspired marinade. (When shopping, look for
U.S.-farmed or wild-caught shrimp.)
Recipe: Mojito Shrimp
The light, refreshing zing of citrus pairs perfectly with lightly charred ahi for a sophisticated dinner. Try it with a glass
of Sauvignon Blanc or Pinot Gris.
Recipe: Grilled Ahi Citrus Salad
Classic California flavors ― bay and lemon ― set off perfect cubes of meaty swordfish in this vintage Sunset recipe.
Recipe: Skewered Swordfish with Bay and Lemon
As if a luscious patty of salmon wasn't enough, we upped the ante with smoked salmon cream cheese spread on the buns.'
Recipe: Double Salmon Burgers
This one is an absolute favorite in Sunset’s test kitchen. We just can’t get enough of the simple combination of crusty grilled bread, fresh rosemary, and succulent halibut.
Recipe: Halibut Kebabs with Grilled Bread and Pancetta
We love this basic salmon recipe with its sweet, mustardy glaze. Clean-up is a breeze too; it cooks on heavy-duty foil.
Recipe: Barbecued Salmon
A sweet and spicy ginger sauce is drizzled over perfectly grilled striped bass and tender-crisp asparagus in this succulent
Recipe: Spicy Soy-Ginger Grilled Striped Bass with Asparagus
Romesco sauce ― a sweet bell pepper–based sauce with almonds and hits of tangy vinegar ― is a perfect complement for sweet,
Recipe: Grilled Shrimp with Romesco Sauce
Rich and spicy, these grilled shrimp will wake up your taste buds. Serve it with a refreshing yogurt drink on the side.
Recipe: Javanese Sambal with Grilled Shrimp
This made-for-eating-outdoors dinner combines bright citrus with the sharp, herbal notes of rosemary and ouzo.
Recipe: Ouzo-Rosemary Shrimp on Lemon Orzo
Prepared pesto makes this dish super-fast to prepare, and lemon adds a light, fresh note.
Recipe: Grilled Shrimp with Lemon-Pesto Rice
Western salmon meets Scandinavia in this light, refreshing recipe, bursting with lemony zing and fresh, green dill.
Recipe: Grilled Lemon-Dill Salmon with Cucumber Salad
Chef Christian Graves, from Jsix Restaurant in San Diego, loves how well the grilled flavor of the mussels pairs with the
coolness of the cucumber and the spicy hit of the chiles. He prefers ‘Corno di Toro’ chiles for his recipe, but you can also
Recipe: Grilled Mussels with Cilantro Bath
This aromatic main course, created by John Fink of Bay Area catering company The Whole Beast, uses fresh homegrown bay leaves,
but dried ones work too.
Recipe: Salmon with Bay, Orange, and Porcini