7 Seriously Great Grilled Seafood Recipes

Forget burgers, hot dogs, and chicken. The next time you take your cooking outside, you’ll be placing seafood on your grill. Full of good-for-you fats and protein, fish can be a healthy part of your diet. Grilling is a quick way to prepare fish, but a few tips need to be kept in mind when cooking this way. Fine Cooking says that in order to keep your fish from sticking to the grill, always coat your fillets with oil before placing them on the heat.

Delish adds that you need to clean the grill and have the patience to leave the fish alone, allowing it to sear properly before trying to flip. Other guides are available if you’re still leery about grilling fish, and FishWatch, an organization devoted to providing information about fish in the U.S., has information, as well. The site provided all the basic information for the various types of fish that follow. With all these facts floating around in your head, you’re ready to dive into these seven great grilling recipes for seafood.

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1. Grilled Lemon Garlic Halibut

Pacific halibut has a sweet, mild taste; when cooked, it is flaky but firm. Halibut is a thick cut, which Serious Eats says helps novice grillers since it won’t fall apart on you. If you’ve never tried halibut, give it a go with Betty Crocker’s grilled lemon garlic halibut, which serves four.


  • ¼ cup lemon juice
  • 1 tablespoon vegetable oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cloves garlic, finely chopped
  • 4 halibut or tuna steaks, about 1 inch thick (about 2 pounds)
  • ¼ cup chopped fresh parsley
  • 1 tablespoon grated lemon peel

Directions: Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. In shallow glass or plastic dish or resealable food-storage plastic bag, mix lemon juice, 1 tablespoon oil, salt, pepper, and garlic. Add fish; turn several times to coat with marinade. Cover dish or seal bag and refrigerate 10 minutes. Remove fish from marinade; reserve marinade. Cover and grill fish 4-6 inches from medium heat 10 to 15 minutes, turning once and brushing with marinade, until fish flakes easily with fork. Discard any remaining marinade. Sprinkle fish with parsley and lemon peel.