Quick and Delicious Grilled Fish Recipes to Enjoy Any Night of the Week

For casual, seaside-style dining at home, look to the fish sandwich. Here, we pair meaty mahi-mahi fillets with a classic homemade tartar sauce. Then, we layer in ripe tomato slices and crisp lettuce leaves before sandwiching in a soft hoagie roll. It's equally delicious with other firm white fish like grouper or striped-bass, so don't feel tied to mahi-mahi. In fact, we suggest selecting what is freshest at the market that day.

Here's a smart seafood grilling technique that doesn't take much effort: Double skewering shrimp makes it easier to flip them and ensures you don't lose any of this smaller seafood to the gaps between the grates. For shrimp with perspective, we coated these tail-on beauties in a tangy orange juice glaze spiced with pickled jalapeño and served them over crispy grilled bread.

Grill seafood for a crowd fast by putting the whole fish on the grates rather than individual fillets. These lemon and thyme-stuffed fish present beautifully on a platter and are the perfect canvas for fresh summer sauces like pico de gallo, herby chimichurri, and pesto. 

This foolproof no-flip method for cooking salmon proves that sometimes it's easier to cook for a crowd. For simple on- and off-boarding of the fillet, purchase a fillet with the skin intact—it holds the fish together and acts like a barrier between the grill and flesh, so it stays nice and tender. 

Grilled to perfection, halibut steaks get a boost from a zesty post grill marinade made with fresh oregano. An often overlooked cut, fish steaks hold up nicely on the grill and are much easier to flip than more delicate fillets.

Hot off the grill and on the table in less than 30 minutes, this fish sandwich is made with red snapper, a firm saltwater fish with a pleasant, mild flavor. Paired with creamy sriracha mayonnaise and crunchy quick pickled vegetables, this sandwich hits all the right flavor notes and textures.

This restaurant-worthy dish focuses on keeping the salmon skin crispy and edible so you can enjoy it as a textural contrast to the overall dish. While the fish grills, throw the rye bread on the grates, then toss the toasted bread with fennel, cucumber, and a tart dressing as the perfect side to this buttery fish. 

Wild salmon fillets tend to be smaller and thinner than ocean-farmed salmon, making them the perfect size to sandwich between a bun. Rub the salmon fillets with a smoky paprika and brown sugar mixture before grilling, then slather herbed mayo atop for a creamy, cooling element that makes each bite irresistible. 

Fajitas are all about high heat, fast cooking, so get the grill nice and hot before adding these adobe-spiced shrimp. Grill the pineapple and onion just enough to char but not so long as to take away from their freshness—they should still have some give in the middle.

Inspired by the classic Niçoise salad, which is typically made with tuna, this spin puts salmon to work on the grill—you'll know the fish is done when the flesh is just tender enough to flake with a fork. Remove the fish from the grill and continue to break into bite-sized pieces with a fork, then toss with boiled eggs and potatoes, fresh snap peas, and peppery watercress. 

Perfect for casual outdoor dining, transformed a low-country classic, a shrimp boil, into a grill out dish, bringing out new flavor elements with a bit of char and the same Old Bay Seasoning you know and love. Spread the shrimp, potato, and corn across the center of the table and let everyone add as much of the garlicky butter as they like.  

For taco Tuesday (or any day of the week) try these fast and absolutely irresistible grilled fish tacos. Meaty and flaky halibut is stuffed into tortillas with crunchy vegetables and tangy strained yogurt. You can also make the fish a canvas for your favorite taco toppings like salsa, pico de gallo, and guacamole.

Pair this sweet and mild freshwater fish with an assertive salsa made with summer ripe cherries. These thin fillets cook up fast—they require only two minutes per side—so make sure you have the salsa ready to go before the fish hits the grill. 

One thing that makes fresh fish such a great dinner option is that you don't need to fuss with it to create a flavorful meal. A simple marinade of thyme, oregano, lemon, and garlic infuses striped bass with flavor in these perfectly grilled fillets that pair with just about any summer side.