Great seafood from the grill
Whole grilled fish, shrimp skewers, salmon burgers, and more mouth-watering dishes
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
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
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.
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.
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.