28+ Fresh and Flavorful Summer Fish Dinner Recipes to Brighten Your Table

Summer is the perfect time to embrace light, fresh, and flavorful meals, and what better way to do that than with fish?

Whether you’re grilling by the pool, hosting a casual dinner, or looking for a healthy weeknight meal, fish is the perfect option for summer dining.

It’s quick to cook, full of protein, and offers endless flavor combinations, from zesty and tangy to rich and savory.

In this blog, we’ve curated 28+ summer fish dinner recipes that are ideal for the season.

From grilled shrimp skewers to oven-baked salmon, these dishes are guaranteed to make your summer meals both delicious and nutritious.

Whether you’re a seafood lover or just looking to try something new, there’s a recipe here for every palate and occasion.

So, let’s dive into these mouthwatering fish dinner ideas that will bring the best of summer to your table!

28+ Fresh and Flavorful Summer Fish Dinner Recipes to Brighten Your Table

With 28+ summer fish dinner recipes at your fingertips, you have a variety of exciting options to create delicious and memorable meals all summer long.

These recipes are perfect for a healthy, quick, and flavorful dinner that requires minimal effort while still delivering big on taste.

From the crispness of grilled fish to the richness of creamy sauces, there’s something for every occasion—from weeknight meals to weekend gatherings.

As the weather warms up, take advantage of these seasonal fish dishes and bring fresh, vibrant flavors to your dinner table.

Whether you’re cooking for yourself, your family, or friends, these summer fish recipes will undoubtedly become go-to favorites.

Grilled Citrus Herb Salmon

This grilled citrus herb salmon is a light, bright summer dinner that brings together zesty orange and lemon with savory herbs.

It’s easy to prepare yet impressive enough for guests, and pairs perfectly with grilled vegetables or a crisp salad. The tangy citrus marinade not only tenderizes the salmon but infuses it with refreshing summer flavor.

Ingredients:

• 4 salmon fillets (6 oz each)
• Juice of 1 orange
• Juice of 1 lemon
• Zest of 1 lemon
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh dill
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together orange juice, lemon juice and zest, olive oil, garlic, parsley, and dill.
2. Season salmon fillets with salt and pepper and place in a shallow dish. Pour marinade over the salmon, cover, and refrigerate for at least 30 minutes (up to 2 hours).
3. Preheat grill to medium heat. Oil the grates lightly.
4. Remove salmon from marinade and grill for 4–5 minutes per side, or until cooked through and slightly charred on the edges.
5. Serve with lemon wedges and your favorite summer sides.

This salmon dish is a true celebration of summer—light, healthy, and full of bold citrus-herb flavor.

Whether you’re grilling for family or hosting a backyard dinner party, it’s an effortless way to serve something nutritious and satisfying.

Tropical Mahi-Mahi with Mango Salsa

This tropical mahi-mahi recipe is bursting with sunny flavors thanks to a sweet and tangy mango salsa.

The firm texture of mahi-mahi makes it ideal for grilling or pan-searing, while the salsa brings a juicy, colorful twist. It’s a tropical getaway on a plate that’s ready in under 30 minutes.

Ingredients:

• 4 mahi-mahi fillets
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon paprika
• Juice of 1 lime

For the mango salsa:

• 1 ripe mango, diced
• 1/2 red bell pepper, diced
• 1/4 red onion, finely chopped
• 1 small jalapeño, seeded and minced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro
• Salt to taste

Instructions:

1. Rub mahi-mahi with olive oil, lime juice, paprika, salt, and pepper.
2. Heat grill or skillet over medium-high heat. Cook mahi-mahi for about 4–5 minutes per side or until fish flakes easily.
3. While the fish cooks, mix mango, bell pepper, red onion, jalapeño, lime juice, cilantro, and salt in a bowl to make the salsa.
4. Spoon mango salsa over mahi-mahi and serve immediately.

With juicy mango, zippy lime, and spicy jalapeño, this mahi-mahi dish delivers a taste of the tropics that’s ideal for summer evenings.

It’s colorful, healthy, and bursting with flavor—a refreshing escape from heavier dinners.

Lemon Garlic Butter Cod with Summer Vegetables

This lemon garlic butter cod is quick to make and incredibly satisfying, featuring flaky white fish in a velvety sauce alongside tender, seasonal vegetables.

It’s cooked all in one skillet, making it as convenient as it is flavorful—perfect for busy summer nights when you want something nourishing but not heavy.

Ingredients:

• 4 cod fillets
• Salt and pepper to taste
• 2 tablespoons butter
• 3 garlic cloves, minced
• Juice of 1 lemon
• Zest of 1 lemon
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 cup cherry tomatoes, halved
• 1 tablespoon chopped parsley

Instructions:

1. Season cod fillets with salt and pepper.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Add zucchini, squash, and cherry tomatoes. Sauté for 4–5 minutes until vegetables begin to soften.
4. Push vegetables to the side and add cod to the skillet. Cook for 3–4 minutes per side, spooning garlic butter over the top as it cooks.
5. Squeeze lemon juice over the fish, add lemon zest, and sprinkle with fresh parsley. Serve hot.

This light yet satisfying cod dish is a one-pan summer staple.

The combination of buttery sauce, vibrant vegetables, and delicate fish makes it a go-to for weeknights or al fresco dining. Plus, cleanup is a breeze!

Grilled Tuna Steaks with Avocado Salsa

These grilled tuna steaks are tender and slightly charred on the outside, and paired with a creamy, vibrant avocado salsa for a balanced and refreshing summer meal.

The tuna is marinated in a soy and ginger mixture, which enhances its natural umami flavor, and the avocado salsa adds a creamy contrast with fresh lime.

Ingredients:

• 4 tuna steaks (1 inch thick)
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 tablespoon rice vinegar
• 1 teaspoon fresh ginger, grated
• 2 garlic cloves, minced
• Salt and pepper to taste

For the avocado salsa:

• 2 ripe avocados, diced
• 1 small red onion, finely chopped
• 1 small cucumber, diced
• 1/2 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. In a shallow dish, whisk together soy sauce, olive oil, rice vinegar, ginger, garlic, salt, and pepper.
2. Place the tuna steaks in the dish and marinate for 20–30 minutes.
3. Preheat grill to medium-high heat and lightly oil the grates.
4. Grill tuna steaks for 2–3 minutes per side, depending on your preferred doneness.
5. While the tuna cooks, combine all salsa ingredients in a bowl. Toss gently to combine.
6. Serve grilled tuna steaks with avocado salsa on top or on the side.

This dish delivers a balance of savory, fresh, and creamy flavors that capture the essence of summer.

The combination of grilled tuna and cool, zesty avocado salsa makes this meal light yet fulfilling—perfect for a backyard BBQ or a simple dinner.

Spicy Shrimp Tacos with Cilantro Lime Slaw

These spicy shrimp tacos are a quick and fun way to enjoy fresh seafood on a warm evening.

The shrimp is marinated in a zesty mix of lime, chili powder, and cumin, then grilled and served in soft tortillas with a tangy cilantro lime slaw. This is the ultimate summer taco—vibrant, spicy, and full of fresh flavors.

Ingredients:

• 1 lb shrimp, peeled and deveined
• Juice of 1 lime
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil

For the cilantro lime slaw:

• 2 cups shredded cabbage (green or purple)
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice
• 1 tablespoon mayonnaise
• Salt and pepper to taste

To assemble:

• 8 small corn or flour tortillas
• Lime wedges for serving

Instructions:

1. In a bowl, combine lime juice, chili powder, cumin, paprika, olive oil, salt, and pepper. Toss shrimp in the marinade and let sit for 15 minutes.
2. While the shrimp marinates, combine cabbage, cilantro, lime juice, mayonnaise, salt, and pepper in a bowl to make the slaw. Toss to combine.
3. Heat a grill or skillet over medium-high heat and cook shrimp for 2–3 minutes per side until pink and cooked through.
4. Warm the tortillas on the grill or in a skillet for 30 seconds on each side.
5. To assemble, place shrimp in each tortilla and top with cilantro lime slaw. Serve with lime wedges.

These tacos are vibrant and packed with flavor. The combination of spicy shrimp, creamy slaw, and fresh lime makes them a perfect summer dish.

They’re quick to prepare, full of texture, and will surely be a crowd-pleaser at any gathering.

Baked Lemon Dill Trout with Asparagus

This baked lemon dill trout is simple yet elegant, offering a light, delicate fish paired with roasted asparagus.

The trout is seasoned with fresh dill and lemon, then baked to perfection for a quick and healthy dinner that’s perfect for summer nights when you want something light but full of flavor.

Ingredients:

• 4 trout fillets
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 tablespoon fresh dill, chopped
• 2 garlic cloves, minced
• Salt and pepper to taste
• 1 bunch asparagus, trimmed

Instructions:

1. Preheat oven to 400°F (200°C).
2. Arrange trout fillets on a baking sheet lined with parchment paper. Drizzle with olive oil, lemon juice, garlic, and sprinkle with fresh dill, salt, and pepper.
3. Place asparagus on the baking sheet around the trout. Drizzle with olive oil and season with salt and pepper.
4. Bake for 12–15 minutes, or until the trout flakes easily with a fork and the asparagus is tender.
5. Serve the trout with roasted asparagus, garnished with extra dill and lemon wedges.

This baked trout dish is a quick, healthy option for a summer dinner.

The combination of fresh dill, lemon, and delicate fish pairs beautifully with the roasted asparagus, making it a perfect balance of light and satisfying. It’s a meal that feels luxurious without being complicated.

Crispy Fish Tacos with Pineapple Salsa

These crispy fish tacos are a perfect blend of crunchy, tender fish paired with a sweet and tangy pineapple salsa.

The fish is battered and fried to golden perfection, offering a satisfying crunch, while the salsa provides a refreshing contrast, making it a great choice for a casual summer dinner.

Ingredients:

• 4 white fish fillets (such as cod, tilapia, or halibut)
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 egg, beaten
• 1/2 cup breadcrumbs
• Vegetable oil for frying

For the pineapple salsa:

• 1 cup fresh pineapple, diced
• 1/2 red bell pepper, diced
• 1/4 red onion, finely chopped
• 1 tablespoon fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

To assemble:

• 8 small soft tortillas
• Lime wedges for serving

Instructions:

1. In a shallow bowl, mix flour, garlic powder, paprika, salt, and pepper.
2. In another bowl, beat the egg. Place breadcrumbs in a third bowl.
3. Coat each fish fillet in flour, dip in egg, and then coat in breadcrumbs.
4. Heat vegetable oil in a skillet over medium-high heat. Fry the fish for 3–4 minutes per side, or until golden and crispy. Drain on paper towels.
5. While the fish cooks, mix all salsa ingredients in a bowl.
6. Warm the tortillas on a skillet or grill.
7. To assemble, place a crispy fish fillet on each tortilla and top with pineapple salsa. Serve with lime wedges.

These crispy fish tacos with sweet pineapple salsa are a true tropical delight.

The crunchy fish contrasts beautifully with the juicy, tangy salsa, creating a flavorful and fun dinner that’s perfect for summer evenings with friends and family.

Baked Cod with Tomato Basil Sauce

This baked cod with a flavorful tomato basil sauce is a light, yet comforting dish that makes a perfect summer dinner.

The cod is baked until flaky and tender, while the sauce—packed with tomatoes, fresh basil, and a hint of garlic—adds a rich, aromatic flavor. It’s a simple and satisfying meal that’s easy to prepare.

Ingredients:

• 4 cod fillets
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 1/4 cup fresh basil, chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a saucepan, heat olive oil over medium heat. Add garlic and cook for 1 minute until fragrant.
3. Add diced tomatoes, basil, oregano, salt, and pepper. Simmer for 10 minutes to allow flavors to combine.
4. Season the cod fillets with salt and pepper, and place them on a baking dish.
5. Pour the tomato basil sauce over the fish fillets and bake for 15–20 minutes, or until the fish flakes easily with a fork.
6. Drizzle with balsamic vinegar for an added depth of flavor (optional).
7. Serve the cod with the sauce and garnish with fresh basil.

This baked cod with tomato basil sauce is a deliciously light and fragrant dish that’s perfect for a summer dinner.

The combination of juicy tomatoes, fresh basil, and tender cod makes it a healthy, satisfying option that’s full of flavor without being too heavy.

Zesty Grilled Swordfish with Cucumber Mint Relish

Grilled swordfish is a robust and meaty fish, and when paired with a refreshing cucumber mint relish, it makes for an incredibly satisfying summer dinner.

The zesty flavors of lemon and garlic on the swordfish combined with the cool, minty relish create a wonderful contrast that’s perfect for warm-weather dining.

Ingredients:

• 4 swordfish steaks
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 2 garlic cloves, minced
• Salt and pepper to taste

For the cucumber mint relish:

• 1 cucumber, diced
• 1/4 cup fresh mint, chopped
• 1/4 red onion, finely chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat and lightly oil the grates.
2. In a small bowl, combine olive oil, lemon juice, lemon zest, garlic, salt, and pepper. Brush the swordfish steaks with this marinade and let them sit for 10 minutes.
3. Grill swordfish for about 4–5 minutes per side, or until it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
4. While the swordfish cooks, combine cucumber, mint, onion, and lemon juice in a bowl. Season with salt and pepper.
5. Serve the grilled swordfish steaks topped with the cucumber mint relish.

This zesty grilled swordfish with cucumber mint relish is light, flavorful, and a perfect representation of summer.

The fresh minty relish is a refreshing contrast to the savory fish, making it an ideal dish for a summer evening. It’s simple, yet impressive, and guaranteed to be a hit at your next outdoor dinner.

Grilled Lemon Herb Halibut with Roasted Garlic Vegetables

This grilled halibut is the epitome of summer dining, featuring a light, flaky fish paired with a refreshing lemon and herb marinade.

The roasted garlic vegetables add a savory side, making the dish both healthy and satisfying. The combination of the delicate halibut and the rich, aromatic vegetables is ideal for a quick yet elegant dinner.

Ingredients:

• 4 halibut fillets (6 oz each)
• Juice of 1 lemon
• 2 tablespoons olive oil
• 2 teaspoons fresh thyme, chopped
• 2 teaspoons fresh rosemary, chopped
• 2 garlic cloves, minced
• Salt and pepper to taste

For the roasted garlic vegetables:

• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 bell pepper, chopped
• 1 red onion, chopped
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. In a small bowl, whisk together lemon juice, olive oil, thyme, rosemary, garlic, salt, and pepper. Coat the halibut fillets with the marinade and let them sit for 15–20 minutes.
2. While the halibut marinates, preheat the oven to 400°F (200°C). Toss the vegetables with olive oil, garlic, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes, or until tender and lightly browned.
3. Grill the halibut fillets for 4–5 minutes per side, until they are cooked through and flaky.
4. Serve the grilled halibut with the roasted garlic vegetables on the side.

This dish is a perfect balance of light and savory.

The grilled halibut, infused with lemon and herbs, is paired beautifully with the roasted vegetables, making it a delicious, wholesome meal that’s great for both casual and special occasions.

Sautéed Sea Bass with Tomato and Olive Relish

This sautéed sea bass is topped with a Mediterranean-inspired tomato and olive relish, creating a vibrant and flavorful dish.

The richness of the sea bass complements the briny olives and sweet tomatoes, making it an ideal dish for a flavorful yet light summer dinner.

Ingredients:

• 4 sea bass fillets
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice

For the tomato and olive relish:

• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and chopped
• 1/4 red onion, finely chopped
• 1 tablespoon fresh basil, chopped
• 1 tablespoon olive oil
• 1 teaspoon balsamic vinegar
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the tomatoes, olives, red onion, basil, olive oil, balsamic vinegar, salt, and pepper. Set aside to allow the flavors to marinate.
2. Heat olive oil in a skillet over medium-high heat. Season the sea bass fillets with salt and pepper.
3. Sauté the sea bass fillets for 4–5 minutes per side, or until the fish is cooked through and flakes easily with a fork.
4. Drizzle lemon juice over the cooked fish and top with the tomato and olive relish.
5. Serve with your favorite sides, such as roasted potatoes or a green salad.

This sautéed sea bass is a Mediterranean-inspired dish that’s both light and packed with bold flavors.

The fresh tomato and olive relish adds a perfect tangy contrast to the tender, flaky fish, making it an ideal option for a summer dinner.

Cilantro Lime Grilled Trout with Corn and Black Bean Salad

This cilantro lime grilled trout is fresh and zesty, featuring bright lime and cilantro flavors that are perfect for grilling.

Served alongside a hearty and colorful corn and black bean salad, this dish is a well-rounded meal that is filling yet light, perfect for any summer gathering.

Ingredients:

• 4 trout fillets
• Juice and zest of 1 lime
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped

For the corn and black bean salad:

• 1 cup corn kernels (fresh, frozen, or grilled)
• 1 cup black beans, drained and rinsed
• 1/2 red bell pepper, chopped
• 1/4 red onion, chopped
• 1 tablespoon fresh cilantro, chopped
• Juice of 1 lime
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. In a small bowl, whisk together lime juice, lime zest, olive oil, garlic, salt, and pepper. Brush the trout fillets with the marinade and let them sit for 10 minutes.
2. While the fish marinates, combine all the ingredients for the corn and black bean salad in a large bowl. Toss gently and season with salt, pepper, lime juice, and olive oil to taste.
3. Grill the trout fillets for about 4–5 minutes per side, or until cooked through and lightly charred.
4. Serve the grilled trout with the corn and black bean salad on the side.

This cilantro lime grilled trout with corn and black bean salad is a vibrant, healthy dish that perfectly encapsulates the flavors of summer.

The light, zesty trout pairs wonderfully with the hearty, refreshing salad, making it an ideal dish for both casual and festive occasions.

Lemon Basil Grilled Shrimp Skewers

These lemon basil grilled shrimp skewers are a perfect way to enjoy shrimp in the summer. The shrimp are marinated in a bright lemon and basil mixture, then grilled to perfection.

They’re juicy, fragrant, and incredibly easy to prepare, making them an excellent option for a light dinner or summer BBQ.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• Juice of 1 lemon
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon fresh basil, chopped
• Salt and pepper to taste
• 8–10 skewers (wooden or metal)

Instructions:

1. In a bowl, combine lemon juice, olive oil, garlic, basil, salt, and pepper. Toss the shrimp in the marinade and let them sit for 20–30 minutes.
2. Preheat the grill to medium-high heat and lightly oil the grates.
3. Thread the shrimp onto the skewers, about 4–5 shrimp per skewer.
4. Grill the shrimp for 2–3 minutes per side, until pink and opaque.
5. Serve the grilled shrimp with a side of grilled vegetables, rice, or a light salad.

These lemon basil grilled shrimp skewers are the perfect combination of fresh, zesty, and savory flavors.

They’re quick to prepare, healthy, and ideal for a warm summer evening spent outdoors.

Pan-Seared Red Snapper with Avocado Corn Salsa

This pan-seared red snapper is light, flaky, and beautifully complemented by a creamy avocado corn salsa.

The crisp, golden crust of the snapper contrasts perfectly with the cool, fresh salsa, creating a delightful combination that’s both satisfying and refreshing.

Ingredients:

• 4 red snapper fillets (6 oz each)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon paprika

For the avocado corn salsa:

• 1 ripe avocado, diced
• 1 cup corn kernels (fresh, grilled, or frozen)
• 1/4 red onion, finely chopped
• 1/2 red bell pepper, diced
• 1 tablespoon fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. In a small bowl, mix paprika, salt, and pepper. Season the red snapper fillets with this seasoning on both sides.
2. Heat olive oil in a large skillet over medium-high heat. Add the red snapper and cook for 4–5 minutes per side, or until golden and cooked through.
3. While the fish cooks, combine all the salsa ingredients in a bowl and toss gently to combine.
4. Serve the pan-seared red snapper with a generous scoop of avocado corn salsa on top.

This pan-seared red snapper with avocado corn salsa is a vibrant and satisfying summer dish that’s both healthy and easy to prepare.

The creamy salsa adds a fresh, bright contrast to the savory fish, making it a perfect meal for a warm evening.

Garlic Butter Baked Sole with Spinach and Mushrooms

This garlic butter baked sole is a tender, melt-in-your-mouth dish, enhanced by a rich, buttery sauce.

Paired with sautéed spinach and mushrooms, it makes for a wonderfully balanced summer meal that’s light yet full of flavor.

Ingredients:

• 4 sole fillets
• 3 tablespoons butter, melted
• 2 garlic cloves, minced
• Juice of 1 lemon
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

For the spinach and mushrooms:

• 2 tablespoons olive oil
• 2 cups fresh spinach
• 1 cup mushrooms, sliced
• 2 garlic cloves, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Place the sole fillets on a baking dish.
2. In a small bowl, mix melted butter, minced garlic, lemon juice, salt, and pepper. Pour the garlic butter over the sole fillets.
3. Bake the sole for 10–12 minutes, or until the fish flakes easily with a fork.
4. While the fish bakes, heat olive oil in a large skillet over medium heat. Add the garlic, mushrooms, and spinach. Sauté until the spinach is wilted and the mushrooms are tender (about 5 minutes).
5. Serve the garlic butter baked sole with the sautéed spinach and mushrooms. Garnish with fresh parsley.

This garlic butter baked sole with spinach and mushrooms is a rich yet light meal that’s perfect for a summer evening.

The buttery fish pairs beautifully with the savory mushrooms and fresh spinach, making it a deliciously satisfying dish.

Miso-Glazed Salmon with Sesame Cucumber Salad

This miso-glazed salmon is rich, savory, and slightly sweet, paired with a crunchy sesame cucumber salad that adds a refreshing contrast.

The salmon is broiled to perfection with a caramelized miso glaze, while the salad gives the dish a clean, fresh crunch, making it a perfect combination for a summer dinner.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tablespoons white miso paste
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 1 teaspoon sesame oil

For the sesame cucumber salad:

• 2 cucumbers, thinly sliced
• 1/4 red onion, thinly sliced
• 1 tablespoon sesame seeds
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• Salt and pepper to taste

Instructions:

1. Preheat the broiler to high. In a small bowl, whisk together miso paste, soy sauce, honey, rice vinegar, ginger, and sesame oil until smooth.
2. Place the salmon fillets on a baking sheet lined with parchment paper. Brush the miso glaze generously over the top of the fillets.
3. Broil the salmon for 6–8 minutes, or until the salmon is cooked through and the glaze is bubbly and caramelized.
4. While the salmon is broiling, combine the cucumbers, red onion, sesame seeds, rice vinegar, sesame oil, salt, and pepper in a bowl. Toss to combine.
5. Serve the miso-glazed salmon with the sesame cucumber salad on the side.

This miso-glazed salmon is full of rich umami flavors, and the sesame cucumber salad offers a fresh, light balance.

It’s an easy yet elegant dinner option that’s perfect for a summer evening.

Grilled Swordfish with Mango Avocado Salsa

Grilled swordfish is a meaty, flavorful fish that pairs beautifully with a vibrant mango avocado salsa.

The slight char on the fish combined with the sweet and creamy salsa creates a refreshing and satisfying dish that’s perfect for summer dinners.

Ingredients:

• 4 swordfish steaks
• 2 tablespoons olive oil
• Juice of 1 lime
• Salt and pepper to taste
• 1 teaspoon smoked paprika

For the mango avocado salsa:

• 1 ripe mango, diced
• 1 avocado, diced
• 1/4 red onion, finely chopped
• 1 tablespoon cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. In a small bowl, combine olive oil, lime juice, salt, pepper, and smoked paprika. Brush the swordfish steaks with this mixture.
2. Grill the swordfish for 4–5 minutes per side, until the fish is cooked through and has a slight char.
3. While the swordfish cooks, mix the mango, avocado, red onion, cilantro, lime juice, salt, and pepper in a bowl to make the salsa.
4. Serve the grilled swordfish with the mango avocado salsa on top or on the side.

This grilled swordfish with mango avocado salsa is a refreshing and tropical dish that brings bold, bright flavors to your summer table.

It’s a perfect balance of savory fish and sweet, creamy salsa.

Baked Tilapia with Lemon Dill Yogurt Sauce

This baked tilapia is light and flaky, paired with a creamy lemon dill yogurt sauce that adds a refreshing touch.

The tilapia is simply baked with a few seasonings, and the sauce enhances its mild flavor, creating a quick and healthy meal perfect for summer nights.

Ingredients:

• 4 tilapia fillets
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder

For the lemon dill yogurt sauce:

• 1/2 cup plain Greek yogurt
• Juice and zest of 1 lemon
• 1 tablespoon fresh dill, chopped
• 1 teaspoon honey (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Place the tilapia fillets on a baking sheet lined with parchment paper.
2. Drizzle the olive oil over the fish and season with salt, pepper, paprika, and garlic powder.
3. Bake for 12–15 minutes, or until the fish flakes easily with a fork.
4. While the fish bakes, prepare the yogurt sauce by combining the Greek yogurt, lemon juice, lemon zest, dill, honey (if using), salt, and pepper in a small bowl. Stir until smooth.
5. Serve the baked tilapia with a generous spoonful of lemon dill yogurt sauce.

This baked tilapia with lemon dill yogurt sauce is a light, flavorful, and healthy summer meal.

The creamy yogurt sauce adds a cool, refreshing element to the mild fish, making it an ideal dinner for warm evenings.

Grilled Tuna Steaks with Mediterranean Salsa

This grilled tuna steak is a meaty and hearty option that pairs wonderfully with a tangy Mediterranean salsa made of tomatoes, olives, and capers.

The tuna is seared on the grill to create a slightly charred crust while maintaining its juicy interior, and the salsa adds a burst of fresh and briny flavor to the dish.

Ingredients:

• 4 tuna steaks (6 oz each)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 1 teaspoon lemon zest

For the Mediterranean salsa:

• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and chopped
• 1 tablespoon capers
• 1/4 red onion, finely chopped
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon red wine vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Brush the tuna steaks with olive oil and season with salt, pepper, oregano, and lemon zest.
2. Grill the tuna steaks for 2–3 minutes per side for medium-rare, or longer for your preferred doneness.
3. While the tuna cooks, mix all the ingredients for the Mediterranean salsa in a bowl and season with salt and pepper.
4. Serve the grilled tuna steaks topped with the Mediterranean salsa.

This grilled tuna with Mediterranean salsa is bold and fresh, with the richness of the tuna perfectly balanced by the bright, briny salsa.

It’s a great choice for a satisfying summer meal that’s easy to prepare and full of flavor.

Crispy Fish Cakes with Lemon Herb Aioli

These crispy fish cakes are a fun and delicious way to enjoy fish.

Made with flaky fish fillets and seasoned with herbs and spices, the cakes are pan-fried to a golden crisp. Served with a creamy lemon herb aioli, these fish cakes are perfect for a light yet flavorful dinner.

Ingredients:

• 2 cups cooked white fish (such as cod, haddock, or tilapia), flaked
• 1/2 cup breadcrumbs
• 1/4 cup mayonnaise
• 1 egg, beaten
• 1 tablespoon Dijon mustard
• 2 teaspoons fresh parsley, chopped
• 1 teaspoon fresh thyme, chopped
• Salt and pepper to taste
• Vegetable oil for frying

For the lemon herb aioli:

• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the flaked fish, breadcrumbs, mayonnaise, egg, mustard, parsley, thyme, salt, and pepper. Mix until well combined.
2. Shape the mixture into small patties (about 8–10) and set aside.
3. Heat vegetable oil in a skillet over medium heat. Fry the fish cakes for 3–4 minutes per side, or until golden and crispy.
4. While the fish cakes cook, whisk together the aioli ingredients in a small bowl until smooth.
5. Serve the crispy fish cakes with a dollop of lemon herb aioli.

These crispy fish cakes with lemon herb aioli are a delightful combination of crispy textures and creamy flavors.

The fish cakes are rich in flavor and texture, while the aioli adds a zesty, herby finish. Perfect for a fun summer dinner or appetizer!

Chili Lime Grilled Shrimp Tacos

These chili lime grilled shrimp tacos are bursting with flavor!

The shrimp is marinated in a zesty chili-lime mixture, grilled to perfection, and served in soft tortillas with a crunchy slaw. The tacos are bright, spicy, and just the right amount of heat, making them a fantastic summer dinner.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• Juice of 2 limes
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

For the slaw:

• 2 cups shredded cabbage
• 1/4 red onion, thinly sliced
• 1 carrot, julienned
• 1 tablespoon lime juice
• 1 tablespoon mayonnaise
• 1 teaspoon honey
• Salt and pepper to taste

For the tacos:

• 8 small corn tortillas
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a bowl, combine olive oil, lime juice, chili powder, cumin, smoked paprika, salt, and pepper. Toss the shrimp in the marinade and let them sit for 15 minutes.
2. Preheat the grill to medium-high heat. Grill the shrimp for 2–3 minutes per side until pink and cooked through.
3. While the shrimp grills, combine all slaw ingredients in a bowl and toss to coat.
4. Warm the tortillas on the grill for 30 seconds per side.
5. Assemble the tacos by placing the grilled shrimp in each tortilla, topping with slaw, and garnishing with fresh cilantro and lime wedges.

These chili lime grilled shrimp tacos are a vibrant and spicy option for your summer dinner.

The shrimp is perfectly seasoned, and the slaw adds a refreshing crunch that contrasts beautifully with the tender shrimp. It’s a fun and flavorful meal that’s perfect for taco night!

Herb-Crusted Cod with Roasted Asparagus

This herb-crusted cod is tender and flaky with a crispy, flavorful crust.

Paired with roasted asparagus, this dish offers a lovely balance of savory and fresh, making it an ideal choice for a quick and healthy summer dinner.

Ingredients:

• 4 cod fillets (6 oz each)
• 1/2 cup breadcrumbs
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon lemon zest
• 2 garlic cloves, minced
• Salt and pepper to taste
• 2 tablespoons olive oil

For the roasted asparagus:

• 1 lb fresh asparagus, trimmed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon lemon juice

Instructions:

1. Preheat the oven to 400°F (200°C). In a small bowl, combine breadcrumbs, parsley, thyme, lemon zest, garlic, salt, and pepper.
2. Place the cod fillets on a baking sheet. Drizzle with olive oil and press the breadcrumb mixture onto the top of the fillets.
3. For the asparagus, toss the trimmed asparagus with olive oil, salt, and pepper, and arrange on the baking sheet alongside the cod fillets.
4. Roast both the cod and asparagus for 12–15 minutes, or until the fish flakes easily with a fork and the asparagus is tender.
5. Drizzle lemon juice over the roasted asparagus before serving alongside the herb-crusted cod.

This herb-crusted cod with roasted asparagus is light yet full of flavor.

The crispy crust on the cod pairs perfectly with the tender asparagus, making for a satisfying and healthy summer meal.

Grilled Salmon with Cucumber Yogurt Sauce

Grilled salmon is a classic summer dish, and when paired with a cool, creamy cucumber yogurt sauce, it becomes even more refreshing.

The sauce adds a light, tangy contrast to the rich salmon, making it a perfect dish for a hot summer evening.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon fresh dill, chopped

For the cucumber yogurt sauce:

• 1/2 cup plain Greek yogurt
• 1/2 cucumber, grated
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Brush the salmon fillets with olive oil and season with salt, pepper, and fresh dill.
2. Grill the salmon for 4–5 minutes per side, or until the fish is cooked through and easily flakes with a fork.
3. While the salmon grills, prepare the cucumber yogurt sauce by combining the grated cucumber, Greek yogurt, lemon juice, dill, salt, and pepper in a small bowl.
4. Serve the grilled salmon with a generous dollop of cucumber yogurt sauce on top.

This grilled salmon with cucumber yogurt sauce is the perfect blend of rich and refreshing flavors.

The light sauce enhances the grilled salmon without overpowering it, making this a great choice for a summer dinner.

Lemon Garlic Shrimp Scampi with Zucchini Noodles

This lemon garlic shrimp scampi is a quick and light dish that’s full of bold, fresh flavors. Served over zucchini noodles, it’s a healthy, low-carb alternative to the classic pasta version.

The combination of shrimp, garlic, and lemon is refreshing and satisfying.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• Juice and zest of 1 lemon
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons fresh parsley, chopped
• 4 medium zucchinis, spiralized into noodles
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2–3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the minced garlic and cook for 1 minute, or until fragrant. Add the lemon juice, lemon zest, red pepper flakes (if using), and a pinch of salt and pepper. Stir to combine.
3. Add the zucchini noodles to the skillet and toss them in the lemon garlic sauce for 2–3 minutes until just tender.
4. Return the shrimp to the skillet and toss everything together. Sprinkle with fresh parsley and serve immediately.

This lemon garlic shrimp scampi with zucchini noodles is light, flavorful, and packed with fresh ingredients.

The zucchini noodles provide a refreshing base, and the shrimp are bathed in a bright, zesty sauce that’s perfect for summer dining.