21 Simple Seafood Recipes To Grill This Summer

Summer is here, and there’s nothing quite like the sizzle of fresh seafood on a hot grill. As someone who’s spent countless evenings perfecting the art of grilling seafood, I’m excited to share my favorite recipes that will transform your backyard barbecues into coastal feasts.

The beauty of grilled seafood lies in its simplicity. With minimal preparation and quick cooking times, these recipes are perfect for both weeknight dinners and weekend gatherings. From succulent shrimp skewers to perfectly seared tuna steaks, there’s something here for every seafood lover.

Why Grilled Seafood Is Perfect for Summer

Before diving into the recipes, let me share why seafood deserves prime real estate on your grill this season:

• Quick cooking time: Most seafood cooks in minutes, keeping you out of a hot kitchen
• Healthy option: Naturally lean and packed with omega-3s and protein
• Versatile: Takes on flavors beautifully while maintaining its delicate taste
• Impressive results: Even simple preparations look and taste gourmet
• Minimal cleanup: Less mess than stovetop cooking

Now, let’s explore 21 mouthwatering seafood recipes that will make this your most delicious grilling season yet!

Essential Grilling Tips for Seafood Success

Before we dive into specific recipes, here are some general tips to ensure seafood grilling success:

Clean and oil your grill grates: Seafood tends to stick, so make sure your grates are clean and well-oiled before cooking.

Preheat properly: A properly preheated grill (medium-high to high heat) ensures good searing and prevents sticking.

Pat seafood dry: Before seasoning, pat seafood dry with paper towels to promote browning and prevent steaming.

Don’t overcook: Seafood cooks quickly and continues cooking after removal from heat. When in doubt, undercook slightly.

Use the right tools: A wide spatula, grill basket, or skewers will help you handle delicate seafood without breaking.

Now, let’s get to those recipes!

Shrimp & Shellfish Recipes

1. Lemon Garlic Grilled Shrimp Skewers

These skewers combine the classic flavors of lemon, garlic, and herbs for a foolproof crowd-pleaser.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Wooden or metal skewers

Instructions:

1. If using wooden skewers, soak in water for 30 minutes.
2. In a bowl, combine olive oil, garlic, lemon juice, zest, parsley, red pepper flakes, salt, and pepper.
3. Add shrimp and toss to coat. Marinate for 15-30 minutes.
4. Thread shrimp onto skewers.
5. Grill over medium-high heat for 2-3 minutes per side until pink and opaque.
6. Serve with extra lemon wedges.

Serving suggestion: These skewers pair beautifully with a simple cucumber and tomato salad dressed with olive oil and fresh herbs.

2. Grilled Scallops with Herb Butter

These buttery scallops develop beautiful caramelization on the grill while remaining tender inside.

Ingredients:

• 1 pound large sea scallops
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 4 tablespoons butter, softened
• 1 tablespoon fresh herbs (combination of chives, parsley, and tarragon)
• 1 clove garlic, minced
• 1/2 teaspoon lemon zest

Instructions:

1. Remove side muscle from scallops if present. Pat very dry with paper towels.
2. Brush scallops with olive oil and season with salt and pepper.
3. In a small bowl, mix softened butter with herbs, garlic, and lemon zest.
4. Preheat grill to high heat. Oil grates well.
5. Place scallops on grill and cook for 2-3 minutes per side until they have grill marks and are opaque throughout.
6. Transfer to a plate and immediately top with herb butter.

Serving suggestion: Serve over grilled asparagus or a bed of arugula dressed with lemon and olive oil.

3. Spicy Grilled Clams

This recipe transforms humble clams into a smoky, spicy treat in minutes.

Ingredients:

• 2 pounds fresh clams, scrubbed clean
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon crushed red pepper flakes
• 1/4 cup fresh parsley, chopped
• 2 tablespoons butter, melted
• Lemon wedges for serving

Instructions:

1. Soak clams in cold water for 20 minutes to purge any sand. Discard any that don’t close when tapped.
2. Preheat grill to medium-high heat.
3. In a bowl, combine olive oil, garlic, and red pepper flakes.
4. Place clams directly on grill grates or in a grill basket.
5. Grill with the lid closed for 5-7 minutes until clams open.
6. Transfer opened clams to a bowl (discard any that don’t open).
7. Drizzle with the garlic oil, melted butter, and sprinkle with parsley.
8. Serve with lemon wedges.

Serving suggestion: Enjoy with grilled crusty bread to soak up the delicious juices.

4. Grilled Lobster Tails with Herb Butter

Impress your guests with this luxurious yet simple preparation of lobster tails.

Ingredients:

• 4 lobster tails (4-6 oz each)
• 4 tablespoons butter, melted
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh herbs (parsley, chives, tarragon)
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Using kitchen shears, cut the top of the lobster shell down the center to the tail, leaving the tail intact.
2. Gently spread the shell apart and loosen the meat from the shell without detaching it completely.
3. Pull the meat slightly up and over the shell.
4. Mix melted butter with garlic, lemon juice, herbs, salt, and pepper.
5. Brush lobster meat with half the butter mixture.
6. Preheat grill to medium-high heat.
7. Place lobster tails on grill, meat side down, for 5-6 minutes.
8. Flip and grill for another 4-5 minutes until meat is opaque and registers 140°F.
9. Serve with remaining herb butter and lemon wedges.

Serving suggestion: These elegant lobster tails pair well with grilled corn on the cob and a simple green salad.

Fish Fillet Recipes

5. Cedar Plank Salmon with Maple Glaze

The cedar plank imparts wonderful smoky flavor while keeping the salmon moist.

Ingredients:

• 1 cedar plank, soaked in water for at least 1 hour
• 1.5 pounds salmon fillet, skin on
• 2 tablespoons olive oil
• Salt and pepper to taste
• 3 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1 teaspoon fresh thyme leaves

Instructions:

1. Preheat grill to medium-high heat (around 375-400°F).
2. Pat salmon dry and brush with olive oil. Season with salt and pepper.
3. In a small bowl, mix maple syrup, Dijon mustard, garlic, and thyme.
4. Place soaked cedar plank on grill and close lid. When plank begins to smoke (about 3-4 minutes), place salmon skin-side down on plank.
5. Brush salmon with maple glaze.
6. Close grill lid and cook for 12-15 minutes until salmon flakes easily but is still moist.
7. Brush with remaining glaze during the last few minutes of cooking.

Serving suggestion: Serve with grilled asparagus and lemon wedges for a complete meal.

6. Grilled Mahi-Mahi with Pineapple Salsa

The tropical flavors in this recipe evoke beachside dining.

Ingredients: For the fish:

• 4 mahi-mahi fillets (6 oz each)
• 2 tablespoons olive oil
• 1 lime, juiced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste

For the salsa:

• 1 cup fresh pineapple, diced
• 1/4 cup red bell pepper, diced
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeds removed and minced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt to taste

Instructions:

1. Combine olive oil, lime juice, garlic, cumin, paprika, salt, and pepper in a shallow dish.
2. Add mahi-mahi fillets and marinate for 15-30 minutes.
3. Meanwhile, combine all salsa ingredients in a bowl and refrigerate.
4. Preheat grill to medium-high heat.
5. Oil grill grates well.
6. Grill fish for 4-5 minutes per side until it flakes easily with a fork.
7. Top with pineapple salsa before serving.

Serving suggestion: Serve with coconut rice or grilled plantains for a tropical feast.

7. Lemon Herb Grilled Trout

This simple preparation lets the delicate flavor of fresh trout shine.

Ingredients:

• 4 whole trout, cleaned and gutted (about 12 oz each)
• 4 tablespoons olive oil
• 4 cloves garlic, thinly sliced
• 8 sprigs fresh herbs (combination of thyme, rosemary, dill)
• 2 lemons, thinly sliced
• Salt and freshly ground black pepper
• Kitchen twine or toothpicks

Instructions:

1. Rinse trout inside and out, pat dry with paper towels.
2. Season cavity with salt and pepper.
3. Stuff each trout with garlic slices, herb sprigs, and lemon slices.
4. Secure with kitchen twine or toothpicks.
5. Brush outside with olive oil and season with salt and pepper.
6. Preheat grill to medium-high heat.
7. Grill trout for 4-5 minutes per side until skin is crispy and flesh flakes easily.

Serving suggestion: Serve with a simple green salad and grilled baby potatoes.

8. Grilled Halibut with Chimichurri

The bright, herby chimichurri sauce complements the mild halibut beautifully.

Ingredients: For the fish:

• 4 halibut fillets (6 oz each)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper

For the chimichurri:

• 1 cup fresh parsley leaves
• 1/4 cup fresh oregano leaves
• 3 cloves garlic
• 1/2 teaspoon red pepper flakes
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1/2 teaspoon salt

Instructions:

1. For chimichurri, combine all ingredients in a food processor and pulse until well chopped but not puréed. Set aside.
2. Pat halibut fillets dry and brush with olive oil. Season with salt and pepper.
3. Preheat grill to medium-high heat.
4. Oil grill grates well.
5. Grill halibut for 4-5 minutes per side until fish flakes easily with a fork.
6. Serve topped with chimichurri sauce.

Serving suggestion: Pair with grilled zucchini and yellow squash for a colorful plate.

9. Grilled Swordfish with Mediterranean Salsa

Meaty swordfish stands up well to bold Mediterranean flavors.

Ingredients: For the fish:

• 4 swordfish steaks (6-8 oz each)
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 lemon, zested and juiced
• Salt and pepper to taste

For the salsa:

• 1 cup cherry tomatoes, quartered
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely diced
• 1/4 cup kalamata olives, pitted and chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1/4 cup crumbled feta cheese

Instructions:

1. Combine olive oil, garlic, oregano, lemon zest, half the lemon juice, salt, and pepper in a shallow dish.
2. Add swordfish and marinate for 30 minutes.
3. Meanwhile, combine all salsa ingredients in a bowl. Season with salt and pepper.
4. Preheat grill to medium-high heat.
5. Grill swordfish for 4-5 minutes per side until cooked through but still moist.
6. Top with Mediterranean salsa before serving.

Serving suggestion: Serve with grilled lemon halves and a side of couscous.

10. Cajun Grilled Catfish

This southern-inspired recipe brings a spicy kick to mild catfish.

Ingredients:

• 4 catfish fillets (6-8 oz each)
• 2 tablespoons vegetable oil

For the Cajun seasoning:

• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Instructions:

1. Combine all Cajun seasoning ingredients in a small bowl.
2. Pat catfish fillets dry and brush with oil.
3. Generously coat both sides of fillets with Cajun seasoning.
4. Preheat grill to medium-high heat.
5. Oil grill grates well.
6. Grill catfish for 3-4 minutes per side until it flakes easily with a fork.

Serving suggestion: Serve with grilled corn on the cob and coleslaw for a southern-inspired meal.

Whole Fish Recipes

11. Greek-Style Whole Grilled Branzino

This Mediterranean classic is surprisingly simple to prepare.

Ingredients:

• 2 whole branzino (about 1 pound each), scaled and gutted
• 4 tablespoons olive oil
• 2 lemons, one sliced and one cut into wedges
• 4 sprigs fresh oregano
• 4 sprigs fresh thyme
• 4 cloves garlic, thinly sliced
• Salt and freshly ground black pepper

Instructions:

1. Rinse fish inside and out, pat dry with paper towels.
2. Score skin on both sides with 3 diagonal cuts.
3. Season cavity and outside with salt and pepper.
4. Stuff cavity with lemon slices, herb sprigs, and garlic.
5. Brush outside with olive oil.
6. Preheat grill to medium-high heat.
7. Oil grill grates well.
8. Grill fish for 5-7 minutes per side until skin is crispy and flesh flakes easily.
9. Serve with lemon wedges.

Serving suggestion: Pair with a Greek salad and grilled pita bread.

12. Grilled Whole Red Snapper with Ginger and Scallions

Asian flavors transform this beautiful fish into something spectacular.

Ingredients:

• 1 whole red snapper (2-3 pounds), scaled and gutted
• 3 tablespoons vegetable oil
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2-inch piece ginger, julienned
• 4 cloves garlic, minced
• 6 scallions, white parts minced, green parts cut into 2-inch lengths
• 1 lime, sliced
• Fresh cilantro for garnish

Instructions:

1. Rinse fish inside and out, pat dry with paper towels.
2. Score skin on both sides with 3 diagonal cuts.
3. Mix vegetable oil, soy sauce, sesame oil, half the ginger, garlic, and white parts of scallions.
4. Brush mixture all over fish, including inside cavity and cuts.
5. Stuff cavity with lime slices and remaining ginger.
6. Preheat grill to medium-high heat.
7. Oil grill grates well.
8. Place fish in a fish basket or on foil with holes punched in it.
9. Grill for 6-8 minutes per side until skin is crispy and flesh flakes easily.
10. Top with scallion greens and cilantro before serving.

Serving suggestion: Serve with steamed rice and grilled bok choy.

Seafood Mix Recipes

13. Grilled Seafood Paella

This showstopper brings Spanish flavors to your backyard grill.

Ingredients:

• 1/4 cup olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cups short-grain rice (such as Bomba or Arborio)
• 1 teaspoon paprika
• 1/2 teaspoon saffron threads, crushed
• 4 cups fish or chicken stock, heated
• 1 pound large shrimp, peeled and deveined
• 1 pound mussels, cleaned
• 1 pound clams, cleaned
• 8 oz firm white fish (like cod), cut into chunks
• 1 cup frozen peas
• Lemon wedges for serving
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat grill to medium-high heat.
2. Place a large paella pan or cast-iron skillet on the grill.
3. Add olive oil and sauté onion, garlic, and bell pepper until softened.
4. Stir in rice, paprika, and saffron, cooking for 1-2 minutes.
5. Pour in hot stock and bring to a simmer. Close grill lid.
6. Cook for 15 minutes without stirring.
7. Arrange seafood on top of rice, cover, and cook for 10-12 minutes until seafood is cooked and rice is tender.
8. Sprinkle with peas, cover, and let sit for 5 minutes.
9. Garnish with parsley and serve with lemon wedges.

Serving suggestion: This complete meal needs nothing more than a simple green salad on the side.

14. Grilled Seafood Skewers

These colorful skewers make for an impressive presentation.

Ingredients:

• 12 large shrimp, peeled and deveined
• 12 sea scallops
• 1 pound firm white fish (like swordfish or halibut), cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 12 cherry tomatoes
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 2 tablespoons lemon juice
• 1 tablespoon fresh herbs (parsley, basil, oregano)
• Salt and pepper to taste
• Metal or soaked wooden skewers

Instructions:

1. In a large bowl, combine olive oil, garlic, lemon juice, herbs, salt, and pepper.
2. Add all seafood and vegetables, toss gently to coat.
3. Thread onto skewers, alternating seafood and vegetables.
4. Preheat grill to medium-high heat.
5. Grill skewers for 2-3 minutes per side until seafood is cooked through.

Serving suggestion: Serve over a bed of lemony quinoa or couscous.

15. Grilled Seafood Boil Packets

All the flavors of a seafood boil with the smoky goodness of the grill.

Ingredients:

• 1 pound small red potatoes, halved
• 2 ears corn, cut into 2-inch pieces
• 1 pound large shrimp, peeled and deveined
• 1 pound clams, cleaned
• 8 oz smoked sausage, sliced
• 2 lemons, one sliced and one cut into wedges
• 4 tablespoons butter, cut into pieces
• 2 tablespoons Old Bay seasoning
• 4 cloves garlic, minced
• Fresh parsley, chopped
• Heavy-duty aluminum foil

Instructions:

1. Precook potatoes in microwave for 5 minutes until slightly softened.
2. Lay out four large pieces of heavy-duty foil.
3. Divide potatoes, corn, shrimp, clams, sausage, and lemon slices among foil sheets.
4. Top each with butter pieces, Old Bay, and garlic.
5. Fold foil into sealed packets.
6. Preheat grill to medium-high heat.
7. Grill packets for 12-15 minutes until potatoes are tender and seafood is cooked.
8. Open carefully (steam will escape) and sprinkle with parsley.
9. Serve with lemon wedges.

Serving suggestion: These complete meal packets need nothing else, but crusty bread is perfect for soaking up the delicious juices.

Quick & Easy Recipes

16. Grilled Tuna Steaks with Sesame Crust

These seared tuna steaks cook in just minutes for a gourmet meal.

Ingredients:

• 4 tuna steaks (6 oz each), about 1-inch thick
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 1 teaspoon grated ginger
• 1/4 cup sesame seeds
• Wasabi paste and pickled ginger for serving

Instructions:

1. In a shallow dish, combine oil, soy sauce, rice vinegar, honey, and ginger.
2. Marinate tuna for 15-30 minutes.
3. Spread sesame seeds on a plate and press tuna steaks into seeds, coating both sides.
4. Preheat grill to high heat.
5. Grill tuna for 1-2 minutes per side for rare (recommended) or longer if preferred.
6. Slice and serve immediately.

Serving suggestion: Serve with wasabi, pickled ginger, and cucumber salad for an Asian-inspired meal.

17. Grilled Calamari with Lemon and Herbs

This Mediterranean favorite cooks in just minutes.

Ingredients:

• 1 pound cleaned calamari (tubes and tentacles)
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon red pepper flakes
• Salt and freshly ground black pepper
• Lemon wedges for serving

Instructions:

1. If calamari tubes are large, cut into 1-inch rings. Leave smaller tubes whole.
2. In a bowl, combine olive oil, garlic, lemon zest, half the lemon juice, parsley, red pepper flakes, salt, and pepper.
3. Add calamari and toss to coat.
4. Preheat grill to high heat.
5. Place calamari in a grill basket or on skewers.
6. Grill for 2-3 minutes total, turning once, until just opaque. Do not overcook.
7. Drizzle with remaining lemon juice and sprinkle with additional parsley.

Serving suggestion: Serve as an appetizer with grilled bread or as a main course with a simple salad.

18. Foil-Wrapped Fish Fillets with Summer Vegetables

This no-fuss method ensures perfectly cooked fish every time.

Ingredients:

• 4 white fish fillets (tilapia, cod, or snapper)
• 2 zucchini, thinly sliced
• 1 pint cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 4 tablespoons olive oil
• 4 cloves garlic, minced
• 4 sprigs fresh thyme
• Salt and freshly ground black pepper
• Heavy-duty aluminum foil

Instructions:

1. Preheat grill to medium-high heat.
2. Lay out four large pieces of heavy-duty foil.
3. Divide vegetables among foil pieces, creating a bed for the fish.
4. Place fish fillets on top of vegetables.
5. Drizzle each with olive oil and sprinkle with garlic.
6. Top with thyme sprigs and season with salt and pepper.
7. Fold foil into sealed packets.
8. Grill for 10-12 minutes until fish flakes easily and vegetables are tender.

Serving suggestion: These packets contain a complete meal, but a side of crusty bread would be a welcome addition.

19. Grilled Oysters with Herb Butter

These briny bivalves become smoky and succulent on the grill.

Ingredients:

• 24 fresh oysters, scrubbed clean
• 8 tablespoons butter, softened
• 2 cloves garlic, minced
• 2 tablespoons fresh herbs (parsley, chives, thyme), chopped
• 1 tablespoon lemon juice
• 1/2 teaspoon hot sauce
• Salt and freshly ground black pepper

Instructions:

1. Preheat grill to high heat.
2. In a small bowl, combine butter, garlic, herbs, lemon juice, hot sauce, salt, and pepper.
3. Carefully shuck oysters, keeping as much liquid as possible in the deeper half shell.
4. Discard flat top shells.
5. Place oysters on a baking sheet.
6. Top each oyster with a small amount of herb butter.
7. Place oysters directly on grill grates or on a baking sheet if grates are widely spaced.
8. Grill for 4-6 minutes until edges curl and butter is bubbling.

Serving suggestion: Serve immediately with lemon wedges and hot sauce on the side.

20. Grilled Stuffed Squid

This impressive dish is actually quite simple to prepare.

Ingredients:

• 8 whole squid tubes, cleaned
• 1 cup breadcrumbs
• 1/4 cup pine nuts, toasted
• 1/4 cup fresh parsley, chopped
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil, plus more for brushing
• 1 lemon, zested and juiced
• Salt and freshly ground black pepper
• Toothpicks for securing

Instructions:

1. In a bowl, combine breadcrumbs, pine nuts, parsley, garlic, Parmesan, olive oil, lemon zest, salt, and pepper.
2. Fill squid tubes about 2/3 full with stuffing mixture (they’ll shrink during cooking).
3. Secure ends with toothpicks.
4. Brush outside with olive oil and season with salt and pepper.
5. Preheat grill to medium-high heat.
6. Grill squid for 2-3 minutes per side until charred and cooked through.
7. Remove toothpicks, slice into rings, and drizzle with lemon juice before serving.

Serving suggestion: Serve over arugula dressed with lemon and olive oil.

21. Grilled Fish Tacos with Avocado Crema

These vibrant tacos come together in minutes for a perfect weeknight dinner.

Ingredients: For the fish:

• 1.5 pounds firm white fish (like mahi-mahi or cod)
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and freshly ground black pepper

For the avocado crema:

• 1 ripe avocado, pitted
• 1/4 cup sour cream
• 2 tablespoons lime juice
• 1 clove garlic
• Salt to taste

For serving:

• 8-12 corn or flour tortillas
• 2 cups shredded cabbage
• 1/2 cup cilantro, chopped
• 1 jalapeño, thinly sliced
• Lime wedges

Instructions:

1. In a shallow dish, combine olive oil, lime juice, chili powder, cumin, paprika, garlic powder, salt, and pepper.
2. Add fish and turn to coat. Marinate for 15 minutes.
3. Meanwhile, blend all crema ingredients until smooth.
4. Preheat grill to medium-high heat.
5. Grill fish for 3-4 minutes per side until it flakes easily.
6. Warm tortillas on grill for 30 seconds per side.
7. Break fish into chunks and divide among tortillas.
8. Top with cabbage, cilantro, jalapeño, and avocado crema.
9. Serve with lime wedges.

Serving suggestion: Complete the meal with grilled corn on the cob and black beans.

Comparison of Seafood Grilling Methods

For those who want to experiment with different techniques, here’s a handy reference table:

Grilling Method	Best For	Pros	Cons	Tips
Direct Heat	Fish steaks, firm fillets, shellfish	Quick cooking, nice grill marks	Risk of sticking, requires attention	Oil grates well, don’t move fish until it releases naturally
Cedar Plank	Salmon, other fatty fish	Infuses smoky flavor, prevents sticking	Requires soaking plank ahead of time	Soak plank 1-2 hours, don’t reuse charred planks
Foil Packets	Delicate fish, mixed seafood with vegetables	Steams seafood, keeps in moisture	No grill marks, less smoky flavor	Double-wrap for sturdiness, open carefully to avoid steam burns
Grill Basket	Small pieces, mixed seafood	Easy turning, prevents falling through grates	Less contact with grill surface	Oil basket well, don’t overcrowd
Skewers	Shrimp, scallops, small fish chunks	Easy to handle, attractive presentation	Can cook unevenly if sizes vary	Use metal skewers or soak wooden ones, keep pieces similar in size