Whether you use a gas or charcoal flame, grilling imparts a hearty, smoky flavor to whole fish, fillets and steaks, and even shellfish. Meaty fish, such as salmon, tuna, and swordfish, are substantial enough to go straight onto the grill. (For more delicate or whole fish, a basket makes flipping easier.) Dive into all the methods of grilling fish and shellfish in our collection, with recipes for shrimp kebabs, salmon burgers, grilled clams and oysters, and much more.
Otherwise ordinary shrimp skewers get an infusion of Thai-inspired flavor, thanks to a marinade and dipping sauce with chili paste and fish sauce. Look for both ingredients in supermarket ethnic-food aisles, in Asian grocery stores, and online.
This recipe calls for branzino (also known as European sea bass), a delicate white fish with a slightly sweet taste, but you can also use striped bass or sea bream. After filling the fish with lemon slices and fresh thyme, wrap with bay leaves, bind with kitchen twine, and cook in a cast-iron skillet placed on the grill.
Chef Mike Price stuffs whole snapper with a lemon-garlic mixture and sprigs of fresh thyme. While grilling the fish, he brushes it with garlic oil to infuse it with more flavor. Try serving with grilled preserved lemons and spicy escarole.
If you can't fit in a trip to Maine's rocky coast this year, making a meal from foil packets of shrimp, cod, potatoes, and corn may be the next best thing. You can fill the packets up to a day ahead, refrigerate, and throw onto the grill just before it's time to eat -- a boon to low-key summer entertaining.
Divide the mustard sauce in this recipe into two containers to use half as a glaze for basting the salmon and asparagus on the grill, and the other as a serving sauce.
A few basic additions turn this simple preparation into something truly memorable. On the inside and out of four cleaned and scaled trout, sprinkle pepper and salt (we like sea salt here, but coarse salt works just as well). Insert two lemon rounds and a few oregano springs into each fish and place on the grill. When cooked, drizzle fish with olive oil and garnish with more lemon and oregano.
Use salmon fillets with the skin on for this recipe from chef Emeril Lagasse: It helps keep the fish together while grilling. Serve the fish with a sweet corn, tomato, and avocado relish.
Keep the heat out of the kitchen with this recipe for grilled swordfish. Grilled summer peaches and red onions combine in a warm salad that pairs well with the fish. If the nectarine pits are hard to remove, microwave the fruit on high for 20 seconds.
Rub a whole side of salmon with a blend of ground coriander, cumin, dill, and yellow-mustard seeds, and use a fish-shaped basket to make grilling easier. Serve with grilled Vidalia onions and spicy cucumber salsa.
Before grilling a meaty halibut fillet for these fish tacos from chef Emeril Lagasse, put a couple of poblano peppers on the fire to make a smoky salsa. You can also grill cobs of corn to make the accompanying salad.
A whole grilled fish impresses with minimal effort: Flavor a cleaned, whole artic char (it tastes similar to salmon) with salt, pepper, and a mint-chive butter. Tie with kitchen twine, brush with oil, and place on the fire for several minutes. Present on a platter and get ready for compliments.
Chef Emeril Lagasse's lemon-herb grilled shrimp recipe is simple and versatile. Marinate the shrimp in a mixture of lemon, olive oil, garlic, rosemary, and thyme for an hour, leaving on the shells for more flavor. Grill for a few minutes per side and then serve with corn on the cob, grilled vegetables, or a rice pilaf.
Su-Mei Yu, owner of San Diego's Saffron restaurant and author of "Asian Grilling," wraps shrimp, mussels, clams, and lobster inside aluminum foil lined in banana leaves. Bird chiles, kaffir lime leaves, and Thai basil add wonderful aroma and flavor to the packet.
Pistou, Provence's version of pesto, is usually made of basil, garlic, and olive oil. Here, toasted almonds, parsley, and anchovies are added to the mix. Reserve a portion to use later as a dipping sauce, then toss the rest with prawns or large, shell-on shrimp before grilling.
Soft-shell crab season is April through September, a time that happily coincides with grilling weather. Chef Emeril Lagasse brushes soft-shell crabs with olive oil, seasons them with salt and pepper, grills them for a few minutes, and serves them immediately. Don't worry about the shells: The crabs are completely edible.
Divide the orange sauce into portions to use as a marinade and a dipping sauce for the shrimp, and as a dressing for the salad. Soba, or Japanese buckwheat noodles, have an earthy flavor that go well with shrimp. The two combine in a refreshing dish that makes a substantial lunch or a light dinner.
Meaty chopped tuna comes together with garlic, sesame oil, anchovy, and basil in a flavorful patty. Grill to your preference -- just a couple of minutes per side for rare, up to 8 minutes per side for well-done -- and top with pickled ginger, easy-to-make wasabi mayonnaise, and your choice of bun. If you can't find mizuna, use watercress as a garnish instead.