29+ Delicious and Easy Summer Grilled Fish Recipes You Need to Try

Summer is the perfect time to fire up the grill and enjoy some fresh, flavorful fish dishes with family and friends.

Whether you’re hosting a backyard BBQ or simply enjoying a relaxing evening by the pool, grilled fish is an easy and healthy option that never disappoints.

The possibilities are endless—from tangy citrus marinades to smoky rubs and fresh herb infusions.

In this post, we’ve curated a list of 29+ summer grilled fish recipes that will satisfy your cravings for everything from light and zesty to rich and smoky.

Whether you’re grilling delicate fish like trout and snapper or heartier options like swordfish and mahi-mahi, these recipes will help you create an unforgettable feast.

So, grab your grill tongs, fire up the coals, and get ready to try some mouthwatering fish dishes that will elevate your summer dining experience.

29+ Delicious and Easy Summer Grilled Fish Recipes You Need to Try

With so many amazing and diverse summer grilled fish recipes to choose from, you’re sure to find a few new favorites to add to your grilling rotation.

These recipes highlight the best of fresh fish and seasonal ingredients, making them perfect for any occasion.

From smoky Cajun catfish to zesty lime cilantro halibut, these dishes are as flavorful as they are easy to prepare.

Whether you’re a seafood lover or just looking for healthy grilling options, these recipes offer something for everyone.

So, why not turn up the heat this summer and impress your guests with these simple yet flavorful fish dishes?

Grab your favorite fillets, fire up the grill, and enjoy the perfect summer feast!

Citrus-Herb Grilled Snapper

This light and vibrant dish captures the essence of summer with zesty citrus and aromatic herbs.

Ideal for a backyard barbecue or a weeknight dinner, the snapper grills beautifully, keeping its flesh moist and flaky while absorbing the bright marinade. It’s a crowd-pleaser that’s both healthy and satisfying, with flavors that transport you to a breezy coastal retreat.

Ingredients:

• 2 whole red snapper (cleaned and scaled)
• 3 tbsp olive oil
• Zest and juice of 1 lemon
• Zest and juice of 1 orange
• 3 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1 tbsp chopped fresh parsley
• 1 tsp salt
• ½ tsp black pepper
• Lemon wedges, for serving

Instructions:

1. Rinse and pat dry the snapper. Score each side of the fish with 2–3 shallow slashes.
2. In a bowl, mix olive oil, lemon and orange zest and juice, garlic, thyme, parsley, salt, and pepper.
3. Rub the marinade inside and outside the fish, making sure it gets into the slashes.
4. Cover and marinate in the fridge for 30–45 minutes.
5. Preheat the grill to medium-high. Oil the grates well.
6. Grill the fish for 6–8 minutes per side, or until the flesh is opaque and flakes easily.
7. Remove and let rest for 5 minutes. Serve with lemon wedges.

This citrus-herb grilled snapper is summer simplicity at its best. The marinade caramelizes slightly on the grill, adding depth to the bright flavors.

Serve it with grilled vegetables or a crisp salad to make it a balanced and colorful meal.

Spicy Mango-Lime Grilled Mahi-Mahi

Sweet, spicy, and smoky, this grilled mahi-mahi recipe features a tropical mango-lime glaze that caramelizes beautifully over the heat.

The firm texture of mahi-mahi holds up well on the grill, making it perfect for summer cookouts where bold flavor and visual appeal are equally important.

Ingredients:

• 4 mahi-mahi fillets
• 1 ripe mango, peeled and diced
• Juice of 2 limes
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp sriracha or hot sauce
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a blender, combine mango, lime juice, honey, soy sauce, sriracha, and olive oil until smooth.
2. Season mahi-mahi fillets with salt and pepper.
3. Reserve ⅓ of the mango glaze for serving. Brush the remaining glaze over the fillets.
4. Preheat grill to medium heat and oil the grates.
5. Grill mahi-mahi for 4–5 minutes per side, brushing with more glaze halfway through.
6. Remove from heat and garnish with chopped cilantro. Serve with reserved glaze.

This spicy mango-lime mahi-mahi delivers bold summer flavor in every bite.

The balance of heat and sweetness brings excitement to the palate, while the firm fish texture ensures a satisfying and substantial dish perfect for al fresco dining.

Garlic Butter Grilled Halibut with Summer Corn Relish

Grilled halibut, known for its mild flavor and meaty texture, is elevated with a rich garlic butter baste and paired with a bright, fresh corn relish.

This recipe combines decadence and freshness, making it an ideal centerpiece for summer dinners that feel both elegant and easygoing.

Ingredients:

• 4 halibut steaks
• 4 tbsp unsalted butter
• 3 garlic cloves, minced
• 1 tbsp lemon juice
• Salt and pepper to taste

For the corn relish:

• 1 cup fresh corn kernels (grilled or boiled)
• ½ cup diced cherry tomatoes
• ¼ cup red onion, finely chopped
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• 2 tbsp chopped fresh basil
• Salt and pepper to taste

Instructions:

1. Melt butter in a small pan, add garlic and lemon juice, and simmer for 1–2 minutes.
2. Brush halibut with garlic butter and season with salt and pepper.
3. Preheat grill to medium-high and oil the grates.
4. Grill halibut for about 4–5 minutes per side, basting with more garlic butter.
5. In a bowl, mix all corn relish ingredients and let sit for 10 minutes.
6. Serve halibut topped with corn relish and extra drizzle of garlic butter if desired.

With its combination of buttery richness and fresh veggie crunch, this dish captures what summer cooking is all about: simple ingredients, full flavors, and dishes that are as satisfying to make as they are to eat.

Chili-Lime Grilled Swordfish Steaks

This bold and tangy swordfish recipe is ideal for grill lovers who want something hearty yet refreshing.

Swordfish’s dense texture makes it perfect for high-heat cooking, while the chili-lime marinade infuses it with smoky heat and zesty brightness — a dynamic duo of summer flavor.

Ingredients:

• 4 swordfish steaks (about 1 inch thick)
• 3 tbsp olive oil
• Zest and juice of 2 limes
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 garlic clove, minced
• Salt and black pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. In a bowl, whisk together olive oil, lime zest and juice, chili powder, paprika, garlic, salt, and pepper.
2. Pour marinade over swordfish steaks and refrigerate for 30 minutes.
3. Preheat grill to medium-high and oil the grates.
4. Grill swordfish for 4–5 minutes per side, or until cooked through and grill-marked.
5. Let rest for a few minutes before garnishing with cilantro.

This chili-lime swordfish is a flavor-packed main that pairs well with avocado salad or grilled pineapple.

Its meaty consistency and smoky notes make it ideal for summer guests who enjoy heartier fare without the heaviness.

Grilled Tuna Steaks with Sesame-Ginger Glaze

Drawing inspiration from Asian flavors, this recipe uses a sesame-ginger glaze to give tuna steaks a savory, slightly sweet depth.

The quick-cooking nature of tuna makes it perfect for grilling, especially when you want to keep the center rare and silky smooth.

Ingredients:

• 4 fresh tuna steaks
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp freshly grated ginger
• 1 garlic clove, minced
• 1 tsp toasted sesame seeds
• Sliced scallions, for garnish

Instructions:

1. In a small bowl, mix soy sauce, sesame oil, vinegar, honey, ginger, and garlic to make the glaze.
2. Brush tuna steaks with some of the glaze; reserve the rest for finishing.
3. Heat the grill to high and lightly oil the grates.
4. Grill tuna for 1–2 minutes per side for rare, or longer if desired.
5. Drizzle with reserved glaze, sprinkle with sesame seeds and scallions.

Fast, flavorful, and visually stunning, these sesame-ginger tuna steaks are made for summer entertaining.

Serve with rice noodles or grilled bok choy for an elevated, restaurant-quality meal at home.

Grilled Trout with Lemon-Dill Compound Butter

Whole grilled trout delivers rustic elegance with minimal effort.

The delicate, flaky fish is basted with a melting lemon-dill compound butter as it grills, infusing it with richness and aromatic herbs. This is a campfire favorite that also shines at a backyard dinner party.

Ingredients:

• 2 whole trout (cleaned and gutted)
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 lemon slices per fish

For the butter:

• 4 tbsp softened unsalted butter
• 1 tbsp chopped fresh dill
• 1 tsp lemon zest
• 1 tsp lemon juice
• Pinch of sea salt

Instructions:

1. Mix butter, dill, lemon zest, juice, and salt. Chill until firm.
2. Rub fish inside and out with olive oil, then season with salt and pepper.
3. Stuff each trout with lemon slices and a pat of compound butter.
4. Preheat grill to medium and oil grates or use a fish basket.
5. Grill trout for about 5–6 minutes per side, or until skin is crisp and flesh flakes easily.
6. Top with more compound butter before serving.

This grilled trout is buttery, herbaceous, and subtly smoky — a perfect centerpiece for a casual summer evening.

Pair it with roasted potatoes or a cucumber-dill salad to round out the dish with light, garden-fresh sides.

Pineapple-Coconut Grilled Tilapia

This tropical-inspired grilled tilapia recipe combines the sweetness of pineapple with creamy coconut to create a refreshing, light dish perfect for summer.

Tilapia, with its mild flavor, absorbs the tropical marinade beautifully, making it a crowd-pleaser at any cookout or beachside meal.

Ingredients:

• 4 tilapia fillets
• 1 cup pineapple juice
• ½ cup coconut milk
• 1 tbsp honey
• 1 tsp ground ginger
• 1 tsp garlic powder
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. In a bowl, mix pineapple juice, coconut milk, honey, ginger, garlic powder, lime juice, salt, and pepper.
2. Place tilapia fillets in a shallow dish and pour marinade over the fish. Refrigerate for 30–45 minutes.
3. Preheat grill to medium-high and lightly oil the grates.
4. Grill tilapia for about 3–4 minutes per side, or until the fish flakes easily with a fork.
5. Remove from the grill and garnish with fresh cilantro before serving.

This pineapple-coconut tilapia is light, tropical, and slightly sweet, creating a balance between savory and fruity flavors.

Serve with a simple cucumber and avocado salad or grilled vegetables to keep the meal fresh and bright.

Herbed Grilled Salmon with Dijon-Mustard Glaze

Grilled salmon is always a hit, and this recipe takes it up a notch with a zesty mustard glaze and fresh herbs.

The rich, oily texture of the salmon pairs perfectly with the tangy mustard sauce, while grilling imparts a subtle smokiness that enhances the fish’s natural flavors.

Ingredients:

• 4 salmon fillets (skin-on)
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 1 tbsp honey
• 1 tbsp fresh dill, chopped
• 1 tsp lemon zest
• Salt and pepper to taste
• Lemon wedges, for serving

Instructions:

1. Preheat the grill to medium-high heat. Brush salmon fillets with olive oil and season with salt and pepper.
2. In a small bowl, whisk together Dijon mustard, whole-grain mustard, honey, dill, and lemon zest.
3. Brush the mustard glaze over the salmon fillets, reserving some for serving.
4. Grill salmon for about 4–5 minutes per side, or until the fish is cooked through and slightly charred.
5. Serve with the remaining mustard glaze and fresh lemon wedges.

This herbed grilled salmon with Dijon-mustard glaze is savory, tangy, and satisfying.

The creamy texture of the salmon complements the mustard’s boldness, making it an ideal dish for both casual and elegant summer gatherings. Pair with a glass of chilled white wine for a truly refreshing meal.

Grilled Barramundi with Mango-Papaya Salsa

Grilled barramundi, known for its sweet, delicate flavor and firm texture, is topped with a vibrant, tropical salsa that’s packed with fresh mango, papaya, and lime.

This recipe is perfect for summer, offering a refreshing and colorful dish that’s both flavorful and easy to prepare.

Ingredients:

• 4 barramundi fillets
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 ripe mango, peeled and diced
• 1 ripe papaya, peeled and diced
• ¼ cup red onion, finely chopped
• 1 jalapeño, finely chopped (optional for heat)
• Juice of 1 lime
• 2 tbsp fresh cilantro, chopped

Instructions:

1. Preheat the grill to medium-high heat and brush the barramundi fillets with olive oil. Season with salt and pepper.
2. Grill the fish for about 4–5 minutes per side or until it easily flakes with a fork.
3. While the fish is grilling, combine mango, papaya, red onion, jalapeño, lime juice, and cilantro in a bowl.
4. Once the barramundi is cooked, remove it from the grill and top with the fresh mango-papaya salsa.

The combination of grilled barramundi and the sweet, tangy mango-papaya salsa creates a perfect harmony of flavors for a summer dinner.

The vibrant salsa adds a burst of freshness that complements the fish’s mild flavor. Serve with a side of coconut rice or quinoa for a complete tropical meal.

Garlic-Parmesan Grilled Cod

This simple yet delicious recipe features cod, a mild fish that grills beautifully when coated with a rich garlic-Parmesan butter.

The garlic and Parmesan create a savory crust that complements the flaky fish, making it perfect for a light summer dinner that feels indulgent.

Ingredients:

• 4 cod fillets
• 3 tbsp unsalted butter, melted
• 2 garlic cloves, minced
• ½ cup grated Parmesan cheese
• 1 tbsp fresh parsley, chopped
• 1 tsp lemon zest
• Salt and pepper to taste
• Lemon wedges, for serving

Instructions:

1. Preheat the grill to medium heat and oil the grates.
2. In a small bowl, mix melted butter, garlic, Parmesan, parsley, lemon zest, salt, and pepper.
3. Brush cod fillets with the garlic-Parmesan butter mixture.
4. Grill cod for about 4–5 minutes per side, or until the fish flakes easily with a fork and the coating is golden and crisp.
5. Serve with lemon wedges on the side for an extra burst of citrus.

This garlic-Parmesan grilled cod is rich and satisfying yet light enough for summer.

The combination of creamy butter, sharp Parmesan, and fresh parsley gives the fish a mouthwatering flavor that pairs wonderfully with fresh greens or a light pasta salad.

Tequila-Lime Grilled Grouper

Tequila and lime come together in this zesty grilled grouper recipe, giving the fish a lively, refreshing kick.

The marinade infuses the fish with tangy citrus and the subtle warmth of tequila, while grilling it adds a smoky finish that’s perfect for warm evenings.

Ingredients:

• 4 grouper fillets
• ¼ cup tequila
• ¼ cup lime juice (about 2 limes)
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp chili powder
• ½ tsp cumin
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a bowl, whisk together tequila, lime juice, olive oil, garlic, chili powder, cumin, salt, and pepper.
2. Pour the marinade over grouper fillets and refrigerate for 30 minutes to 1 hour.
3. Preheat grill to medium-high and oil the grates.
4. Grill grouper for 4–5 minutes per side, or until the fish is cooked through and easily flakes with a fork.
5. Garnish with fresh cilantro and serve with lime wedges.

The tequila-lime marinade elevates grouper’s delicate flavor, creating a vibrant dish perfect for summer grilling.

The slight smokiness from the grill and the refreshing citrus notes make this fish perfect for pairing with grilled corn or a tangy slaw.

Smoked Paprika Grilled Yellowtail Snapper

This grilled yellowtail snapper recipe is a savory combination of smokiness and spice, enhanced by the deep flavors of smoked paprika.

The fish takes on a rich, smoky flavor that pairs beautifully with a crisp, refreshing side like a citrus salad or grilled asparagus.

Ingredients:

• 4 yellowtail snapper fillets (or whole snapper)
• 3 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tbsp fresh lime juice
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. In a small bowl, combine olive oil, smoked paprika, garlic powder, onion powder, oregano, lime juice, salt, and pepper to create a marinade.
2. Coat the yellowtail snapper fillets (or whole fish) with the marinade, ensuring it’s evenly applied. Let it marinate for 20–30 minutes.
3. Preheat the grill to medium-high and oil the grates.
4. Grill the snapper for 4–5 minutes per side, or until the flesh is opaque and flakes easily with a fork.
5. Garnish with fresh parsley and serve with extra lime wedges on the side.

The smoked paprika gives the yellowtail snapper a beautiful depth of flavor, while the lime juice adds a burst of freshness.

This dish pairs wonderfully with grilled vegetables or a simple quinoa salad, making it an easy yet sophisticated choice for a summer gathering.

Lemon-Basil Grilled Sea Bass

This bright and aromatic recipe features sea bass, a delicate fish with a slightly sweet flavor.

The lemon and fresh basil marinade infuses the fish with citrusy zest and fragrant herbiness, making it a light, refreshing choice for summer evenings.

Ingredients:

• 4 sea bass fillets
• 2 tbsp olive oil
• Juice and zest of 2 lemons
• 1 tbsp fresh basil, chopped
• 2 garlic cloves, minced
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice and zest, chopped basil, garlic, salt, and pepper.
2. Coat the sea bass fillets with the marinade and let them sit in the fridge for 30 minutes to allow the flavors to meld.
3. Preheat the grill to medium-high and oil the grates.
4. Grill the sea bass fillets for about 4 minutes per side, or until the fish is opaque and flakes easily.
5. Garnish with fresh basil leaves and serve with additional lemon wedges.

The lemon-basil combination enhances the tender, flaky texture of sea bass, making it a perfect match for a light summer dinner.

Pair it with a crisp white wine and some grilled vegetables or a Mediterranean couscous salad for a complete meal.

Cajun Grilled Catfish

For those who enjoy a bit of spice, this Cajun grilled catfish recipe delivers bold, flavorful heat without overpowering the natural sweetness of the fish.

The seasoning mix creates a crispy, charred exterior, while the tender fish inside stays juicy and flavorful.

Ingredients:

• 4 catfish fillets
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tsp lemon juice
• Salt and pepper to taste
• Chopped green onions, for garnish

Instructions:

1. In a small bowl, mix olive oil, Cajun seasoning, paprika, garlic powder, onion powder, lemon juice, salt, and pepper.
2. Rub the spice mixture over both sides of the catfish fillets.
3. Preheat grill to medium-high and oil the grates to prevent sticking.
4. Grill the catfish fillets for 4–5 minutes per side, or until they are cooked through and slightly charred.
5. Garnish with chopped green onions and serve with a squeeze of fresh lemon juice.

This Cajun grilled catfish is full of flavor with a nice kick from the spices.

Serve it with a side of cornbread or a fresh coleslaw to complement the heat, making it a fantastic dish for a summer BBQ.

Balsamic-Marinated Grilled Halibut

Grilled halibut gets a sophisticated twist with a balsamic marinade that balances sweetness and acidity.

The vinegar’s deep, tangy flavor pairs beautifully with the fish’s mild profile, resulting in a light yet flavorful meal that’s perfect for warm evenings.

Ingredients:

• 4 halibut steaks
• ¼ cup balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste
• Fresh thyme sprigs, for garnish

Instructions:

1. In a bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, garlic, salt, and pepper to create the marinade.
2. Coat the halibut steaks with the marinade and let them marinate in the fridge for 30 minutes.
3. Preheat the grill to medium-high and oil the grates.
4. Grill halibut for 4–5 minutes per side, or until the fish is cooked through and has grill marks.
5. Garnish with fresh thyme sprigs and serve.

This balsamic-marinated halibut brings together savory and sweet flavors that elevate the mildness of the fish.

It’s perfect for serving alongside a fresh garden salad or roasted vegetables for a light yet satisfying summer dinner.

Chimichurri Grilled Swordfish

This Argentinian-inspired recipe features swordfish paired with a vibrant chimichurri sauce.

The fresh, herbaceous sauce adds a burst of flavor, making it the perfect complement to swordfish’s meaty texture. A refreshing, tangy finish makes this dish ideal for hot summer days.

Ingredients:

• 4 swordfish steaks
• 2 tbsp olive oil
• Salt and pepper to taste

For the Chimichurri Sauce:

• 1 cup fresh parsley, chopped
• 3 garlic cloves, minced
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• ½ tsp red pepper flakes
• 1 tsp dried oregano
• ½ cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high and brush the swordfish steaks with olive oil. Season with salt and pepper.
2. In a bowl, combine all the chimichurri ingredients. Stir to combine, adjusting seasoning as needed.
3. Grill swordfish for 4–5 minutes per side, or until cooked through and grill marks appear.
4. Top swordfish with the chimichurri sauce just before serving.

The chimichurri sauce infuses the swordfish with fresh, tangy notes, creating a dish that is both hearty and refreshing.

Serve this grilled swordfish with grilled vegetables or a crisp green salad for a perfect summer meal.

Grilled Trout with Garlic-Lemon Butter

Grilled trout takes on a rich, buttery flavor when topped with a fragrant garlic-lemon butter.

This recipe highlights the delicate flavors of the fish while adding depth and richness with the butter, making it a perfect light yet satisfying dish for any summer gathering.

Ingredients:

• 4 whole trout, gutted and cleaned
• 4 tbsp unsalted butter, melted
• 3 garlic cloves, minced
• Juice of 1 lemon
• Zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the grill to medium-high heat. Lightly oil the grates to prevent sticking.
2. In a small bowl, combine melted butter, garlic, lemon juice, lemon zest, salt, and pepper.
3. Brush the trout with the garlic-lemon butter mixture, ensuring it is well-coated.
4. Grill the trout for 4–5 minutes per side, or until the skin is crisp and the flesh flakes easily with a fork.
5. Garnish with fresh parsley before serving.

The garlic-lemon butter adds richness and brightness to the delicate trout, making this dish a flavorful and aromatic choice for summer grilling.

Pair it with a light potato salad or roasted asparagus for a well-rounded meal.

Cilantro-Lime Grilled Red Snapper

This recipe brings together the zest of lime and the freshness of cilantro to complement the sweet, firm flesh of red snapper.

The fish is marinated to absorb all the flavors before being grilled to perfection, making it a flavorful yet easy summer dish.

Ingredients:

• 4 red snapper fillets
• 3 tbsp olive oil
• Juice and zest of 2 limes
• 2 tbsp fresh cilantro, chopped
• 1 garlic clove, minced
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together olive oil, lime juice, lime zest, cilantro, garlic, cumin, salt, and pepper.
2. Coat the red snapper fillets with the marinade and refrigerate for 30 minutes.
3. Preheat the grill to medium-high heat and oil the grates.
4. Grill the snapper fillets for about 3–4 minutes per side, or until the fish flakes easily with a fork.
5. Serve with extra cilantro and lime wedges.

The cilantro-lime marinade brightens the natural flavors of the red snapper, making it a fresh and tangy dish for summer.

Pair with a side of Mexican street corn or a fresh fruit salad for a perfect meal to enjoy outdoors.

Maple-Glazed Grilled Mahi Mahi

Mahi mahi’s firm texture and mild flavor pair beautifully with a sweet and smoky maple glaze.

This simple yet flavorful recipe creates a perfect balance of sweet, savory, and smoky notes, making it a fantastic choice for grilling season.

Ingredients:

• 4 mahi mahi fillets
• 3 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp soy sauce
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh thyme sprigs, for garnish

Instructions:

1. Preheat the grill to medium-high heat and oil the grates.
2. In a bowl, whisk together maple syrup, Dijon mustard, soy sauce, olive oil, salt, and pepper to create the glaze.
3. Brush the mahi mahi fillets with the maple glaze.
4. Grill the fillets for 4–5 minutes per side, or until cooked through and slightly caramelized.
5. Garnish with fresh thyme sprigs before serving.

The maple glaze brings out the natural sweetness of the mahi mahi, creating a deliciously sticky and savory crust.

Serve it with a side of grilled vegetables or a quinoa salad for a healthy and satisfying summer meal.

Spicy Honey-Lime Grilled Shrimp

This recipe takes grilled shrimp to the next level with a spicy honey-lime marinade that offers a perfect blend of heat, sweetness, and citrusy brightness.

Perfect for a quick and flavorful summer dinner or as an appetizer for a BBQ.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tbsp honey
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp chili flakes
• 2 garlic cloves, minced
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. In a bowl, combine honey, lime juice, olive oil, chili flakes, garlic, salt, and pepper to create the marinade.
2. Toss the shrimp in the marinade and let them sit for 20–30 minutes.
3. Preheat the grill to medium-high heat and oil the grates.
4. Grill the shrimp for about 2–3 minutes per side, or until they are pink and opaque.
5. Garnish with fresh cilantro before serving.

The spicy honey-lime shrimp are juicy, slightly sweet, and full of bold flavors.

They pair wonderfully with a side of rice, a fresh mango salsa, or even as part of a seafood taco spread for a fun and festive meal.

Grilled Lemon-Butter Barramundi

This grilled barramundi recipe focuses on simplicity and rich flavors.

The fish is brushed with a fragrant lemon-butter sauce that enhances its flaky texture and clean flavor. Perfect for a light but indulgent dinner.

Ingredients:

• 4 barramundi fillets
• 4 tbsp unsalted butter, melted
• Juice and zest of 1 lemon
• 1 tbsp fresh parsley, chopped
• 1 tsp garlic powder
• Salt and pepper to taste
• Lemon wedges, for serving

Instructions:

1. Preheat the grill to medium-high heat and oil the grates.
2. In a bowl, combine melted butter, lemon juice, lemon zest, parsley, garlic powder, salt, and pepper.
3. Brush the barramundi fillets with the lemon-butter mixture.
4. Grill the fillets for 3–4 minutes per side, or until they are opaque and flake easily.
5. Serve with extra lemon wedges for a bright, zesty finish.

The lemon-butter sauce gives the barramundi a rich, velvety flavor, making this dish both comforting and light.

Pair it with a fresh green salad, grilled asparagus, or roasted potatoes for a complete and delicious meal.

Lime-Cilantro Grilled Halibut

A refreshing lime-cilantro marinade infuses halibut with citrusy brightness and herbaceous flavors, creating a light and flavorful dish.

This recipe is perfect for a sunny day, offering a balance of freshness and depth.

Ingredients:

• 4 halibut fillets
• 3 tbsp olive oil
• Juice and zest of 2 limes
• 2 tbsp fresh cilantro, chopped
• 2 garlic cloves, minced
• Salt and pepper to taste
• Lime wedges, for serving

Instructions:

1. In a bowl, combine olive oil, lime juice, lime zest, cilantro, garlic, salt, and pepper.
2. Coat the halibut fillets with the marinade and let them marinate for 30 minutes in the refrigerator.
3. Preheat the grill to medium-high heat and oil the grates.
4. Grill the halibut for 4–5 minutes per side, or until the fish is opaque and flakes easily with a fork.
5. Serve with lime wedges on the side for extra citrusy zest.

The lime and cilantro marinade enhances the mild flavor of halibut, making it a refreshing dish perfect for warm summer evenings.

Pair with a light salad or grilled corn on the cob for a complete meal.

Tropical Grilled Tuna Steaks with Pineapple Salsa

This tropical-inspired recipe features seared tuna steaks topped with a vibrant pineapple salsa, offering the perfect balance of savory and sweet.

The smoky char from the grill and the fresh salsa make this dish an ideal summer treat.

Ingredients:

• 4 tuna steaks
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup fresh pineapple, diced
• ½ red bell pepper, diced
• ¼ cup red onion, finely chopped
• 1 tbsp cilantro, chopped
• 1 tbsp lime juice

Instructions:

1. Preheat the grill to medium-high heat and oil the grates.
2. Brush the tuna steaks with olive oil and season with salt and pepper.
3. Grill the tuna steaks for 2–3 minutes per side for medium-rare, or longer for your desired doneness.
4. In a small bowl, combine the pineapple, red bell pepper, red onion, cilantro, and lime juice to make the salsa.
5. Serve the grilled tuna steaks with the tropical pineapple salsa on top.

The tuna’s rich flavor pairs perfectly with the sweet and tangy pineapple salsa, making it an unforgettable grilled dish.

Serve it with coconut rice or a simple cucumber salad for a well-rounded meal.

Garlic-Butter Grilled Snapper

Snapper takes on a delicious buttery, garlicky flavor when grilled, creating a perfect balance of richness and freshness.

This easy-to-make recipe is perfect for a casual yet elegant summer dinner.

Ingredients:

• 4 red snapper fillets (or whole snapper)
• 4 tbsp unsalted butter, melted
• 3 garlic cloves, minced
• 1 tbsp lemon juice
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat and oil the grates.
2. In a small bowl, mix melted butter, minced garlic, lemon juice, parsley, salt, and pepper.
3. Brush the snapper fillets with the garlic-butter mixture, ensuring both sides are coated.
4. Grill the snapper for about 4–5 minutes per side, or until the fish is opaque and flakes easily with a fork.
5. Garnish with fresh parsley and serve with lemon wedges.

The garlic butter adds richness and depth to the snapper while preserving its delicate flavor.

This dish pairs beautifully with roasted potatoes or grilled zucchini, making it a perfect choice for any summer gathering.