Grilled Seafood Recipes
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EatingWellSummertime, and the fishin's easy. So why not grill some delicious seafood for dinner while the temperature's still fiery? Rather than throwing a piece of salmon on the grill with just salt and pepper, choose from these 12 recipes that call upon African, Mediterranean, Mexican, French and even Australian flavors. These recipes are so lively and varied, you'll never get bored.
When it comes to grilling, we like to heed experts' advice -- so in the mix, find recipes from grilling guru Steven Raichlen and chefs Curtis Stone and Marcus Samuelsson.
Click on the gallery tab (above, right) for the pictured grilled shrimp recipe, plus 11 others.
More on KitchenDaily:
- Watch Curtis Stone prepare the grilled fish tacos featured in this gallery.
- Get more tips on preparing and cooking seafood from The Culinary Institute of America.
- Curious about what sustainable seafood is, anyway? Read on.
Grilled Seafood Recipes
This version of the classic North African herb paste known as chermoula (with yogurt, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper) gives salmon tremendous flavor when used as both a marinade and a sauce.
Get the Grilled Salmon with North African Flavors recipe.
Sourcing the Asian flavors ever-present in Australian cooking, Steven Raichlen grills up this favorite from Down Under (though there they're referred to as prawns), with a 5-spice powder, honey, soy sauce, sesame seeds and sesame oil.
Get the Honey Sesame Shrimp on the Barbie recipe.
Grilled tuna needs little adornment, but after topping yours with a relish of parsley, olives, garlic, oregano and lemon juice, you'll see the merits of adding these Mediterranean flavors.
Get the Grilled Tuna with Olive Relish recipe.
Curtis Stone knows his way around a grill, and this recipe with mahi mahi doesn't disappoint. He starts the fish off right with a marinade of cilantro, garlic and olive oil; then fills warm tortillas with the fish, a flavorful pico de gallo and the usual condiments.
Get the Grilled Fish Tacos with Pico de Gallo.
Mild scallops are given a spicy kick when rubbed with toasted cumin seeds and minced Serrano chiles, and are nicely balanced by a cool salad of cucumbers, parsley, lemon juice, scallions and cashews.
Get the Chile-Crusted Scallops with Cucumber Salad recipe.
Steven Raichlen first tasted this remarkable dish in the Charentes region of France. The intense heat of flaming pine needles forces the mussels open and infuses them with an impossibly strong smoky flavor.
Get the Mussels Grilled on Pine Needles recipe.
Who doesn't love a good, creamy lobster roll in the summertime? This version possesses all the flavor you'd expect, but lightens things up with a reduced-fat mayo and whole-wheat hot dog buns (smaller in and of themselves than full rolls).
Get the Grilled Lobster Rolls recipe.
We're grilled tuna fiends here at KitchenDaily, especially when the fish is just lightly seared and left deliciously pink in the middle. A scallions, parsley, olive oil, lemon zest, sugar, salt and pepper rub jazzes this tuna up just right.
Get the Grilled Tuna with Lemony Scallion Sauce recipe.
When both tilapia and summer vegetables (cherry tomatoes, summer squash, red onions and green beans) are cooked in foil packets on the grill, they're given a moist, tender texture, and are infused with the flavors of lemon juice, oregano and olives.
Get the Tilapia and Summer Vegetable Packets recipe.
A salmon fillet flavored with only crushed fennel seeds before being grilled tops a lively salad coated in a homemade Asian dressing (with olive oil, rice vinegar, soy sauce, sesame oil, sugar and gingerroot).
Get the Asian Grilled Salmon recipe.
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