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.
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.
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.
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.