Go Back
Print this page
grilled clams

Grilled Clams

Perfect for a first course or light dinner, these grilled clams can be prepared in less than 30 minutes.

Photograph by Romulo Yanes

grilled mahimahi ceviche salad

Grilled Mahimahi Ceviche Salad

Ají amarillo paste is crucial to many Peruvian dishes, including classics like Chicken in Chile Sauce (also known as ají de gallina) and Peruvian Rice and Lentils, or tacu tacu. The chile paste also lends its mild, slightly fruity heat to this beautiful, summery salad of grilled mahimahi, creamy avocado, red onion, crisp cabbage, and crunchy tortilla chips—think of it as the love child between ceviche and fish tacos.

Photograph by Stephanie Foley

grilled snapper

Mesquite-Grilled Red Snapper with Fresh Herbs

Epazote, a pungent herb often used in Mexico to flavor beans and huitlacoche, lends a deep, savory note to this mesquite-grilled whole red snapper.

Photograph by Stephanie Foley

shrimp tikka

Shrimp Tikka with Fresh Mango Chutney

Shrimp get a wake-up call from a bold spice paste that really packs a punch. A brief 30-minute swim in the marinade imbues the shrimp with intense flavor—jalapeño, ginger, and garlic lend heat, while garam masala contributes depth. Sparkle comes from a splash of lime juice. Think of the mango chutney as a fresh Indian salsa; it’s crunchy, colorful, tart, and very refreshing.

Photograph by Romulo Yanes

grilled scallop ceviche

Grilled Scallop Ceviche

Though it’s not a true ceviche, since the scallops are already cooked when they hit the marinade, the classic combination of refreshing citrus acid from orange and lime juice, heat from jalapeño, crunch from cucumber, and sweetness from the scallops themselves becomes even more intriguing with the added layer of flavor from the grill.

Photograph by Mikkel Vang

miso-glazed tuna kebabs

Miso-Glazed Tuna Kebabs

A spin on Nobu’s famous miso-glazed black cod, these tuna kebabs are uncommonly satisfying—like umami on a stick. Shiro miso—aided and abetted by mirin and lush mayonnaise—asserts itself beautifully against the meaty tuna. The sugar in the marinade caramelizes over the hot grill, giving the quickly cooked tuna some tantalizingly crisp edges.

Photograph by Romulo Yanes

halibut with chimichurri

Grilled Halibut with Chimichurri

A simple chimichurri lends vibrant flavor to these grilled halibut steaks.

Photograph by Romulo Yanes

grilled whole mackerel

Grilled Whole Mackerel with Lemon, Oregano, and Olives

A whole mackerel or bluefish is about 2 feet long, so you will just be able to fit it on an angle in a large rectangular gas grill or a wide oven. You might want to measure your grill (or oven) before choosing a fish to make sure you’ll have enough room.

Photograph by Romulo Yanes

grilled scallops

Grilled Scallops, Zucchini, and Scallions with White Beans

We tried this recipe with several brands and varieties of beans, and Goya’s small white beans held their shape the best.

Photograph by Romulo Yanes

grilled lobster

Grilled Lobster and Potatoes with Basil Vinaigrette

Some of us prefer the taste of grilled lobster to boiled. The smokiness of the fire balances the richness of the meat while simultaneously intensifying its flavor.

Photograph by Romulo Yanes

grilled salmon with lime butter sauce

Grilled Salmon with Lime Butter Sauce

Just a sprinkle of zest and a dab of lime butter sauce beautifully highlight the flavor of grilled salmon.

Photograph by John Kernick

shrimp and daikon salad

Shrimp and Daikon Salad with Ume-Shiso Dressing

That distinctive quality of ume-shiso—the tart-and-salty combination of umeboshi (pickled plums) and green shiso, an exuberantly undefinable fresh herb—really enhances the juicy sweetness and char of grilled shrimp and the faintly radishy crunch of daikon.

Photograph by Ditte Isager

risotto with calamari

Leek and Pea Risotto with Grilled Calamari

Homemade stock will make any risotto fabulous. Here, the delicate, springlike combination of leeks and peas is given texture and heft with the addition of calamari, turning it into a main course.

Photograph by Romulo Yanes

bass watermelon

Grilled Bass with Green Tomato and Watermelon Salsa

This salsa would also be great on chicken or pork.

Photograph by Rita Maas

keywords
seafood
grilling
summer
pasta
produce
Subscribe to Gourmet