The Best Grilled Fish Recipes to Make This Summer

Ready, set, grill. Fire up your outdoor grill to cook some seafood before it’s too late. Grilled fish is a summertime specialty, and it’s a healthy and satisfying way to do dinner. Whether you prefer salmon, white fish, crab, or tuna, one of these six recipes has you covered. Seafood performs exceptionally well on the grates, and and often doesn’t need much prep. Let’s get grilling.

1. Fish en Papillote

fish wrapped up to marinate

Fish in parchment paper |

Seafood often needs very little to taste great, and this fish en papillote recipe from Martha Stewart will show you what we mean. The paper helps lock in the moisture, ensuring you get perfectly cooked seafood. The fillets get loads of flavor from lime zest, lime juice, garlic, ginger, onions, and chile. Pair with some grilled veggies for a healthy supper.


  • Zest from 2 limes, finely shredded
  • 3 limes, juiced
  • 4 garlic cloves, thinly sliced
  • 1 piece (2 inches) ginger, peeled and julienned
  • 1 medium red onion, halved and thinly sliced
  • 2 mild to spicy red chiles, halved
  • 4 fillets (6 ounces each) black bass, halibut, or striped bass
  • 4 heads baby bok choy (or 1 large head, quartered)
  • ½ cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 8 sprigs fresh cilantro

Directions: Preheat oven to 450 degrees Fahrenheit. Mix lime zest and juice, garlic, ginger, onion, and chiles in a medium bowl. Fold four 20-inch pieces of parchment in half lengthwise. Unfold, and place 1 fillet and 1 head bok choy along each crease. Rub both with 2 tablespoons oil, and season with salt and pepper. Top each fillet with some onion mixture and 2 sprigs cilantro.

Fold parchment over fish, making small overlapping folds along edges and sealing with a paper clip. Place on rimmed baking sheets. Roast until parchment puffs, 10 to 12 minutes. Carefully cut packets, avoiding escaping steam, and serve.

2. Grilled Salmon with Dill Pickle Butter

salmon on grill

Grilled salmon |

Salmon is the most popular fish to put on the grill, and for good reason. It can stand up to the high heat and won’t fall apart on the grates. This grilled salmon with dill pickle butter from Food & Wine is especially delicious and takes only 20 minutes to make. The flavorful topping is just a matter of combining diced pickles, tarragon, mustard, and butter.


  • 4 tablespoons unsalted butter, softened
  • ¼ cup finely diced dill pickles
  • 1 teaspoon minced tarragon
  • ½ teaspoon Dijon mustard
  • Salt and freshly ground pepper
  • 4 (6-ounce) salmon fillets, with skin
  • Extra-virgin olive oil, for rubbing

DirectionsLight a grill. In a small bowl, blend the butter with the diced pickles, tarragon and mustard and season with salt and pepper.

Rub the salmon with oil and season with salt and pepper. Grill over moderately high heat, skin side down, until the skin is lightly charred and crisp, about 3 minutes. Using a metal spatula, turn the fillets and grill until barely done in the center, about 4 minutes longer. Transfer the salmon to plates. Top with the dill pickle butter and serve.

3. Garlic Herbed Grilled Tuna Steaks

Source: iStock

Grilled tuna steak |

If you’re looking for something more meaty, try these herbed tuna steaks from Taste of Home. They’re good enough on their own that they don’t require a lot of dressing, and the only thing you need to do to prepare the tuna is let it marinate. After 30 minutes, you’ll grill it on direct heat for 3 to 4 minutes before it’s ready. Fast, healthy, and completely delicious.


  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh thyme or ½ teaspoon dried thyme
  • 4 tuna steaks (6 ounces each)
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

DirectionsIn a large resealable plastic bag, combine the lemon juice, oil, garlic and thyme. Add the tuna; seal bag and turn to coat. Refrigerate for up to 30 minutes, turning occasionally.

Remove tuna from bag; sprinkle with salt and pepper. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.

Grill tuna, covered, over medium-hot heat or broil four inches from the heat for 3 to 4 minutes on each side for medium-rare or until slightly pink in the center.

4. Grilled Flounder

grilled fish with zucchini, onions, tomatoes, and herbs

Grilled fish with tomatoes and zucchini |

If you want something with a bit more spice, try this flounder from Smoked N’ Grilled. The fish gets a flavor-packed run made with onion powder, chili powder, garlic powder, cumin, and paprika. The delicate flounder pairs perfectly with any summery side dish, and it’s a good alternative to the heavy meats that typically monopolize the grill.


  • 1 pound flounder filet

Spice Rub

  • ¼ teaspoon minced onions
  • ¼ teaspoon onion powder
  • ¼ teaspoon chili powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon lemon pepper
  • 1/8 teaspoon cumin
  • 1/8 teaspoon smoked paprika

Directions: Mix all the spice rub ingredients together and remove the flounder from the refrigerator 30 minutes before you plan to put them on the grill.

Cover all surfaces of the steaks with a light to medium covering of the spice rub and gently rub into the flounder. Let this rest in a container outside of the refrigerator to allow it to reach room temperature before putting it on the grill.

Preheat your grill to medium high. Place the flounder fillets in a grill basket or on a grill screen with smaller holes to keep the filet from falling apart and crumbling through the grill as it gets closer to done. Cook for approximately 5 to 6 minutes per side, flipping once, or until cooked through.

5. Caribbean Grilled Crab Cakes

crab cakes in pan

Crab cakes |

Crab Cakes are a favorite for many, but restaurant versions can be disappointing. If you make them at home, you can guarantee your crab cakes are made with a lot of seafood and just a enough breadcrumbs. These Caribbean grilled crab cakes from are especially nice because they feature a vibrant mango salsa.  This recipe serves a crowd, so invite some friends over for dinner.


For Crab Cakes

  • ¾ pound crabmeat
  • 1 cup plain bread crumbs
  • ¾ cup mayonnaise
  • 1 egg, beaten
  • 2 green onions, minced
  • Hot sauce, to taste
  • Salt and pepper, to taste

For Mango Salsa

  • 1 mango, peeled, pitted and diced
  • 1 red onion, diced
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons chopped fresh cilantro
  • 1 lime, juiced
  • Minced jalapeno, to taste
  • Salt and pepper, to taste
  • 2 tablespoons vegetable oil

Directions: Drain the crab meat. In a large bowl, mix the crab meat, bread crumbs, mayonnaise, egg, green onions, hot sauce, and salt and pepper until combined. Shape the mixture into sixteen small cakes. Refrigerate for 30 minutes.

Meanwhile, in a small bowl combine the diced mango, onion, basil, cilantro, lime juice, jalapeno (if using), and salt and pepper. Refrigerate until ready to use.

To grill: Preheat grill for medium heat and lightly oil the grate or a grill basket. Grill about 8 minutes, turning once.

Top crab cakes with mango salsa and enjoy.

6. Grilled Mahi Mahi Tacos

fish tacos with slaw in flour tortillas

Fish tacos |

These grilled fish tacos from are a summer must. You’ll marinate the fish in a sauce made from oil, citrus juice, garlic, and a handful of seasonings before grilling for 10 to 15 minutes. After that, just build your tacos with avocado, cabbage, and pico de gallo. You know what to do next.


  • ¼ cup olive oil
  • 1 tablespoon fresh lime juice
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chipotle chili powder
  • 1 teaspoon cumin
  • 1 teaspoon sea salt
  • 1 jalapeño, minced
  • 2 cloves garlic, minced
  • ¼ cup fresh cilantro leaves, chopped
  • 1 lb mahi mahi
  • 8 small corn tortillas
  • 2 avocados, diced
  • 1 cup cabbage, shredded
  • 1 cup pico de gallo

Directions: Whisk the olive oil, lime juice, lemon juice, chipotle powder, cumin, salt, jalapeño, garlic and cilantro together in a small bowl.

Place the fish in a shallow dish and pour the marinade over the fish. Place in the refrigerator to marinate for 15 minutes. Preheat the grill to a medium temperature. Remove the fish from the refrigerator and grill, skin side down, for 10 to 15 minutes.

Remove from the grill and let rest for 5 minutes. Use a fork to lightly pull the fish right off the skin. Place the tortillas on the grill for 20 seconds. Fill the tortillas with the fish and top with the avocado, cabbage and pico de gallo.

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