Great seafood from the grill

Whole grilled fish, shrimp skewers, salmon burgers, and more mouth-watering dishes

Indian-Spiced Sockeye and Grilled Potato Salad

Photo by Iain Bagwell; written by Elaine Johnson

Indian-Spiced Sockeye and Grilled Potato Salad

The potatoes get crisp at the edges, making this dish a little like fish and chips.

Recipe: Indian-Spiced Sockeye and Grilled Potato Salad

Whole Grilled Sea Bass with Chimichurri Sauce

Photo by Annabelle Breakey; written by Amy Machnak

Whole Grilled Sea Bass with Chimichurri Sauce

If you love grilled fish, consider a grilling basket, which makes fish easier to turn and keeps it in tact when you're moving it around.

Recipe: Whole Grilled Sea Bass with Chimichurri Sauce

Whole Grilled Trout with Romesco

Photo by Annabelle Breakey; written by Amy Machnak

Whole Grilled Trout with Romesco

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

Salt-cured Ouzo Shrimp

Salt-cured Ouzo Shrimp

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

Grilled Oysters with Chipotle Glaze

Lisa Romerein

Grilled Oysters with Chipotle Glaze

A spicy glaze makes these oysters really stand out from the crowd.

Recipe:  Grilled Oysters with Chipotle Glaze

Grilled-Salmon Salad

James Carrier

Grilled-Salmon Salad

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

Seared Tuna with Papaya Salsa

James Carrier

Seared Tuna with Papaya Salsa

Tropical fruit salsa and peppery ahi tuna steaks make this an easy ― and stylish! ― dinner. 

Recipe:  Seared Tuna with Papaya Salsa

Grilled Trout Fillets with Crunchy Pine-nut Lemon Topping

Annabelle Breakey

Grilled Trout Fillets with Crunchy Pine-nut Lemon Topping

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

Mojito Shrimp

Thomas J. Story

Mojito Shrimp

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

Grilled Ahi Citrus Salad

Thomas J. Story; Styling: Karen Shinto

Grilled Ahi Citrus Salad

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

Skewered Swordfish with Bay and Lemon

James Carrier

Skewered Swordfish with Bay and Lemon

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

Double Salmon Burgers

James Carrier

Double Salmon Burgers

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

Halibut Kebabs with Grilled Bread and Pancetta

Annabelle Breakey; Styling: Dan Becker

Halibut Kebabs with Grilled Bread and Pancetta

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

 

Barbecued Salmon

James Carrier

Barbecued Salmon

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

Spicy Soy-Ginger Grilled Striped Bass with Asparagus

Aya Brackett; Styling: Robyn Valarik

Spicy Soy-Ginger Grilled Striped Bass with Asparagus

A sweet and spicy ginger sauce is drizzled over perfectly grilled striped bass and tender-crisp asparagus in this succulent recipe.

Recipe:   Spicy Soy-Ginger Grilled Striped Bass with Asparagus

Grilled Shrimp with Romesco Sauce

James Carrier

Grilled Shrimp with Romesco Sauce

Romesco sauce ― a sweet bell pepper–based sauce with almonds and hits of tangy vinegar ― is a perfect complement for sweet, delicate shrimp. 

Recipe:  Grilled Shrimp with Romesco Sauce

Javanese Sambal with Grilled Shrimp

James Carrier

Javanese Sambal with Grilled Shrimp

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

Ouzo-Rosemary Shrimp on Lemon Orzo

Iain Bagwell

Ouzo-Rosemary Shrimp on Lemon Orzo

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

grilled shrimp with lemon-pesto rice

Scott Peterson

Grilled Shrimp with Lemon-Pesto Rice

Prepared pesto makes this dish super-fast to prepare, and lemon adds a light, fresh note.

Recipe:   Grilled Shrimp with Lemon-Pesto Rice

Grilled Lemon-Dill Salmon with Cucumber Salad

Emily Nathan

Grilled Lemon-Dill Salmon with Cucumber Salad

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

Grilled Mussels with Cilantro Bath

Photo by Iain Bagwell

Grilled Mussels with Cilantro Bath

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 use Fresnos.

Recipe: Grilled Mussels with Cilantro Bath

Salmon with Bay, Orange, and Porcini

Thomas J. Story

Salmon with Bay, Orange, and Porcini

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

Printed from:
http://www.sunset.com/food-wine/kitchen-assistant/grilled-seafood-recipes-00400000045324/