26+ Irresistible Summer Grilled Seafood Recipes You’ll Crave All Season

Summer is the perfect time to fire up the grill and bring out the best of what the ocean has to offer.

Whether you’re planning a backyard barbecue, a beachside cookout, or just a quick weeknight dinner, seafood is a light, flavorful, and versatile option that shines on the grill.

From smoky shrimp skewers and buttery lobster tails to tangy fish tacos and citrusy grilled salmon, these 26+ summer grilled seafood recipes are designed to help you make the most of the season.

Grilled seafood not only tastes amazing—it’s also quick to prepare and pairs beautifully with summer’s freshest produce.

Whether you’re a seasoned grill master or a beginner looking to experiment with something new, you’ll find recipes here to suit every taste and occasion.

26+ Irresistible Summer Grilled Seafood Recipes You’ll Crave All Season

Grilling seafood in the summer is more than just a meal—it’s an experience.

The sizzle of fresh fish hitting the grill, the aroma of herbs and citrus, and the shared joy of eating outside make these dishes truly unforgettable.

With these 26+ summer grilled seafood recipes, you now have an ocean of inspiration at your fingertips—enough to keep your grill busy all season long.

Whether you’re going for a casual weeknight dinner, a festive cookout, or a romantic seaside evening, these recipes offer something delicious for everyone.

Grilled Citrus Herb Shrimp Skewers

Bright, zesty, and incredibly easy to prepare, these grilled shrimp skewers are a summer staple.

The marinade, made with citrus juice, garlic, and fresh herbs, adds a refreshing burst of flavor that pairs perfectly with the smoky char from the grill. Ideal for backyard barbecues or quick weeknight dinners, this dish is a crowd-pleaser that delivers on both taste and simplicity.

Ingredients:

• 1½ lbs large shrimp, peeled and deveined
• Juice of 1 orange
• Juice of 1 lime
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1 tbsp honey
• 1 tsp smoked paprika
• 2 tbsp chopped fresh cilantro
• Salt and pepper, to taste
• Skewers (if wooden, soak for 30 minutes)

Instructions:

1. In a bowl, whisk together orange juice, lime juice, olive oil, garlic, honey, paprika, cilantro, salt, and pepper.
2. Add shrimp to the marinade and refrigerate for 30 minutes.
3. Preheat grill to medium-high heat.
4. Thread shrimp onto skewers and grill for 2–3 minutes per side, until pink and slightly charred.
5. Serve hot with extra lime wedges and a sprinkle of chopped herbs.

This dish is light but flavorful, making it perfect for warm summer evenings.

Serve alongside grilled vegetables, rice, or a crisp salad for a complete meal that feels both festive and fresh.

Grilled Mahi-Mahi Tacos with Mango Slaw

Grilled mahi-mahi brings a firm, meaty texture to these vibrant tacos, while the mango slaw adds a refreshing tropical crunch.

This recipe balances smoky, savory fish with sweet and tangy notes, making it an ideal choice for casual summer gatherings or Taco Tuesdays on the patio.

Ingredients:
For the Fish:

• 1½ lbs mahi-mahi fillets
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• Salt and pepper

For the Mango Slaw:

• 1 cup shredded red cabbage
• 1 ripe mango, julienned
• 1/2 red bell pepper, sliced thin
• 1/4 cup chopped cilantro
• Juice of 1 lime
• 1 tbsp honey
• Salt to taste

To Serve:

• Corn tortillas
• Lime wedges
• Optional: sour cream or chipotle mayo

Instructions:

1. Preheat grill to medium heat.
2. Brush mahi-mahi with olive oil and season with cumin, chili powder, garlic powder, salt, and pepper.
3. Grill fish for 4–5 minutes per side, until it flakes easily. Remove and slice into bite-size pieces.
4. For the slaw, mix all ingredients in a bowl and chill for 10 minutes.
5. Warm tortillas on the grill for 30 seconds per side.
6. Assemble tacos with mahi-mahi, slaw, and any desired toppings.

These tacos are bursting with flavor and color, making them a standout summer dish.

The balance of spice and sweetness creates a dynamic bite, and the slaw adds a refreshing contrast to the grilled fish.

Grilled Garlic Butter Scallops with Corn and Tomato Salad

Delicate scallops seared to perfection over the grill become even more luxurious when drizzled with garlic butter.

Paired with a fresh corn and cherry tomato salad, this dish is a sophisticated yet simple way to enjoy seafood during the summer months.

Ingredients:
For the Scallops:

• 1½ lbs sea scallops, patted dry
• 3 tbsp unsalted butter
• 2 garlic cloves, minced
• Salt and pepper
• 1 tbsp olive oil

For the Salad:

• 2 ears fresh corn, grilled and kernels removed
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh basil, chopped
• 1 tbsp olive oil
• 1 tbsp white balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. Heat grill to high.
2. In a small saucepan, melt butter and stir in garlic. Set aside.
3. Season scallops with salt and pepper and brush with olive oil.
4. Grill scallops 2–3 minutes per side, until golden brown and just cooked through.
5. Toss salad ingredients in a bowl with olive oil and vinegar.
6. Plate scallops over the salad and drizzle with garlic butter.

This recipe offers a refined twist on summer grilling.

The sweetness of the scallops pairs wonderfully with the bright, juicy salad, and the garlic butter adds a rich finish. It’s an elegant meal that comes together quickly, perfect for outdoor dining with a chilled glass of white wine.

Grilled Lobster Tails with Lemon Herb Butter

Grilled lobster tails are a show-stopping dish for any summer occasion, bringing a touch of elegance to your cookout.

The sweet, tender lobster meat is perfectly complemented by a rich lemon herb butter that enhances its natural flavors. Whether for a special dinner or a festive celebration, this dish will impress your guests and leave them craving more.

Ingredients:

• 4 lobster tails
• 4 tbsp unsalted butter, melted
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tbsp chopped fresh parsley
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Preheat grill to medium-high heat.
2. Using kitchen shears, carefully cut the top of the lobster shells lengthwise, exposing the meat.
3. In a small bowl, mix melted butter, lemon juice, garlic, parsley, salt, and pepper.
4. Brush lobster meat with the lemon herb butter and place tails on the grill, meat side up.
5. Grill for 5–7 minutes, basting occasionally with the butter, until the lobster meat is opaque and tender.
6. Serve with extra lemon wedges and a drizzle of the remaining butter.

These grilled lobster tails offer a succulent, smoky flavor with a rich, buttery finish.

The simple marinade allows the lobster’s natural sweetness to shine, making this dish both indulgent and refreshing. It’s perfect for a romantic dinner or a luxurious addition to any BBQ.

Grilled Clams with Garlic and Parmesan

Grilled clams are a delightfully simple and savory seafood option that packs a punch of flavor.

Topped with a garlic and Parmesan butter mixture, these clams cook up in their shells, which helps keep the juices inside. It’s an excellent choice for seafood lovers who crave something a little different and crave the smoky essence of grilled shellfish.

Ingredients:

• 2 lbs fresh clams, scrubbed clean
• 4 tbsp unsalted butter, softened
• 2 garlic cloves, minced
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon zest
• 2 tbsp chopped fresh parsley
• Salt and pepper, to taste

Instructions:

1. Preheat grill to medium-high heat.
2. In a bowl, mix together butter, garlic, Parmesan, lemon zest, parsley, salt, and pepper.
3. Place clams directly on the grill grates and close the lid.
4. Grill for about 5–7 minutes, or until the clams begin to open. Discard any that do not open.
5. Spoon a small amount of the garlic-Parmesan butter onto each clam and return to the grill for another 1–2 minutes to melt the butter.
6. Serve immediately with fresh parsley and extra lemon wedges.

These grilled clams offer an irresistible combination of smoky, buttery richness and the savory punch of Parmesan.

The slight char adds depth to the shellfish, making it the perfect appetizer for a summer seafood feast.

Grilled Tuna Steaks with Wasabi Soy Sauce

Grilled tuna steaks are a bold, flavorful dish that pairs beautifully with a tangy wasabi soy sauce.

The high heat of the grill creates a crisp, seared exterior while keeping the inside of the tuna juicy and tender. This recipe brings an Asian-inspired twist to your summer grilling routine and is ideal for tuna lovers who enjoy a bit of spice and sophistication.

Ingredients:

• 2 tuna steaks (6 oz each)
• 2 tbsp olive oil
• Salt and pepper, to taste

For the Sauce:

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp wasabi paste
• 1 tbsp honey
• 1 tsp sesame oil
• 1 tsp toasted sesame seeds (optional)

Instructions:

1. Preheat grill to high heat.
2. Brush tuna steaks with olive oil and season with salt and pepper.
3. Grill the tuna steaks for about 2–3 minutes per side, depending on the thickness, for medium-rare.
4. While tuna is grilling, whisk together soy sauce, rice vinegar, wasabi paste, honey, and sesame oil in a small bowl.
5. Drizzle the wasabi soy sauce over the grilled tuna steaks and sprinkle with sesame seeds.
6. Serve immediately with a side of grilled vegetables or a fresh cucumber salad.

The grilled tuna steaks are rich in flavor, and the wasabi soy sauce adds a spicy, savory kick that brings this dish to life.

The quick grilling time ensures the tuna stays tender, making it a perfect main course for your summer grill-outs.

Grilled Swordfish with Mango Salsa

This grilled swordfish recipe is bold and tropical, with a refreshing mango salsa that brings a sweet and zesty element to the rich, meaty swordfish.

The grill adds a perfect smoky char to the fish, making this dish a standout choice for any summer gathering. The bright flavors of the mango salsa elevate the swordfish, turning it into a vibrant and satisfying meal.

Ingredients:

• 4 swordfish steaks (6 oz each)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper, to taste

For the Mango Salsa:

• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1/4 cup chopped cilantro
• Juice of 1 lime
• 1 small jalapeño, minced (optional)
• Salt, to taste

Instructions:

1. Preheat grill to medium-high heat.
2. Brush swordfish steaks with olive oil and season with smoked paprika, salt, and pepper.
3. Grill the swordfish for 4–5 minutes per side, or until the fish flakes easily with a fork.
4. While the fish is grilling, combine all ingredients for the mango salsa in a bowl and mix well.
5. Serve the grilled swordfish with a generous topping of mango salsa.

This swordfish recipe combines smoky flavors with the bright, juicy sweetness of mango, creating a perfect summer dish that pairs well with grilled vegetables, rice, or a fresh green salad.

It’s both light and hearty, making it ideal for warm-weather dining.

Grilled Shrimp and Avocado Salad

This light yet satisfying salad is perfect for a summer evening when you want something refreshing but filling.

The grilled shrimp adds a smoky flavor that pairs wonderfully with creamy avocado and a tangy lime dressing. It’s a perfect balance of textures and flavors that will make you feel like you’re dining at a beachside restaurant.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper, to taste
• 2 ripe avocados, diced
• 2 cups mixed salad greens (arugula, spinach, etc.)
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• Juice of 2 limes

For the Dressing:

• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp honey
• 1/2 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat grill to medium-high heat.
2. Toss shrimp with olive oil, chili powder, cumin, salt, and pepper.
3. Grill shrimp for 2–3 minutes per side, until pink and slightly charred.
4. In a large bowl, combine mixed greens, avocado, tomatoes, and red onion.
5. In a small bowl, whisk together dressing ingredients and toss with the salad.
6. Top salad with grilled shrimp and serve immediately.

This shrimp and avocado salad is a delightful combination of smoky, savory shrimp, creamy avocado, and a tangy dressing.

It’s a perfect dish to enjoy on a hot summer day, as it’s light but satisfying, making it ideal for lunch or dinner.

Grilled Fish Veracruz

Inspired by the traditional Mexican dish, this grilled fish Veracruz-style brings bold flavors from a rich tomato sauce with olives, capers, and a dash of spice.

The grilled fish soaks up the smoky flavors while staying tender, and the Veracruz sauce adds a bright, tangy finish that is just perfect for summer.

Ingredients:

• 4 white fish fillets (tilapia, snapper, or bass)
• 2 tbsp olive oil
• Salt and pepper, to taste

For the Veracruz Sauce:

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1/4 cup green olives, pitted and sliced
• 2 tbsp capers
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes (optional)
• Juice of 1 lime
• Salt and pepper, to taste

Instructions:

1. Preheat grill to medium heat.
2. Season the fish fillets with olive oil, salt, and pepper.
3. Grill fish for 3–4 minutes per side, until cooked through and lightly charred.
4. While the fish is grilling, prepare the Veracruz sauce. Heat olive oil in a pan over medium heat. Add onion and garlic and sauté until softened.
5. Add tomatoes, olives, capers, oregano, and red pepper flakes to the pan. Simmer for 5–7 minutes until the sauce thickens. Season with salt, pepper, and lime juice.
6. Serve the grilled fish with a generous spoonful of Veracruz sauce over the top.

This dish is vibrant and full of flavor, with the tangy tomato sauce providing a perfect contrast to the smoky grilled fish.

The combination of olives, capers, and lime creates a Mediterranean-inspired sauce that complements the grilled fish beautifully. It’s an excellent dish for a summer dinner with a side of rice or grilled vegetables.

Grilled Salmon with Dill and Mustard Glaze

This grilled salmon recipe is simple yet full of flavor, with a tangy dill and mustard glaze that complements the rich taste of the fish.

The smoky char from the grill combined with the sweetness of the glaze creates a beautifully balanced dish that’s perfect for summer dining. It pairs wonderfully with roasted vegetables or a fresh cucumber salad.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tbsp olive oil
• Salt and pepper, to taste

For the Glaze:

• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 tsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat grill to medium-high heat.
2. Brush salmon fillets with olive oil and season with salt and pepper.
3. In a small bowl, mix together Dijon mustard, honey, dill, lemon juice, olive oil, salt, and pepper to make the glaze.
4. Grill salmon for 4–5 minutes per side, or until the fish flakes easily.
5. Brush the salmon with the glaze during the last minute of grilling, allowing it to caramelize slightly.
6. Serve immediately with a squeeze of lemon juice and a sprinkle of fresh dill.

This grilled salmon is flavorful yet light, making it a fantastic choice for a summer dinner.

The mustard and honey glaze adds just the right amount of sweetness and tang, enhancing the natural richness of the salmon. Pair with a light side, like quinoa or grilled asparagus, for a healthy and delicious meal.

Grilled Shrimp Po’ Boy Sandwiches

A twist on the classic Southern po’ boy, these grilled shrimp sandwiches are packed with bold flavors.

The smoky grilled shrimp is topped with a zesty, creamy remoulade sauce and served on a toasted baguette. It’s a fun, satisfying dish that brings all the vibrant flavors of the Gulf Coast right to your backyard.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 4 small baguettes or hoagie rolls
• 1 cup shredded lettuce
• 1/2 cup sliced tomatoes

For the Remoulade Sauce:

• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tbsp hot sauce
• 1 tsp Old Bay seasoning
• 1/4 cup chopped pickles
• Salt and pepper, to taste

Instructions:

1. Preheat grill to medium-high heat.
2. Toss shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Grill shrimp for 2–3 minutes per side, until pink and slightly charred.
4. While shrimp are grilling, mix together all remoulade sauce ingredients in a bowl.
5. Toast the baguettes or hoagie rolls on the grill for about 1–2 minutes until lightly crisped.
6. Assemble the po’ boys by spreading remoulade sauce on the rolls, adding grilled shrimp, shredded lettuce, and tomato slices.

These grilled shrimp po’ boy sandwiches are bursting with flavor and have just the right balance of smoky, spicy, and creamy.

The remoulade sauce adds a nice tang, while the shrimp gives the sandwich a satisfying depth. It’s the ultimate summer sandwich that brings a bit of Southern charm to your grill!

Grilled Octopus with Lemon and Olive Oil

Grilled octopus is a Mediterranean-inspired dish that might sound intimidating, but with the right preparation, it’s incredibly tender and flavorful.

The key to grilling octopus is slow cooking it first to ensure tenderness, followed by a quick char on the grill for a smoky finish. A simple lemon and olive oil dressing enhances the natural flavors of the octopus, making it a unique and delicious summer dish.

Ingredients:

• 2 lbs whole octopus, cleaned
• 1/4 cup olive oil
• Juice of 1 lemon
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges, for serving

Instructions:

1. Bring a large pot of salted water to a boil. Add the octopus and cook for 45 minutes to 1 hour, until tender.
2. Drain the octopus and let it cool slightly. Cut the tentacles from the head and discard the head.
3. Preheat grill to medium-high heat.
4. In a bowl, mix together olive oil, lemon juice, garlic, smoked paprika, salt, and pepper.
5. Toss the octopus tentacles in the marinade and let them sit for 15 minutes.
6. Grill the octopus for 3–4 minutes per side, until lightly charred and crispy on the edges.
7. Garnish with chopped parsley and serve with lemon wedges.

Grilled octopus is a truly special dish that offers a unique texture and flavor.

The smoky char from the grill complements the tender meat, while the lemon and olive oil dressing brightens the overall dish. Serve it with a side of grilled vegetables or a Mediterranean salad for a complete and exciting summer meal.

Grilled Cod with Lemon-Caper Sauce

This grilled cod recipe is light and flaky, topped with a tangy lemon-caper sauce that adds a burst of flavor without overwhelming the delicate taste of the fish.

It’s a perfect option for a healthy, refreshing summer meal that’s full of bright, zesty flavors.

Ingredients:

• 4 cod fillets (6 oz each)
• 2 tbsp olive oil
• Salt and pepper, to taste

For the Lemon-Caper Sauce:

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp capers, drained and chopped
• 1 garlic clove, minced
• 2 tbsp chopped fresh parsley
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper, to taste

Instructions:

1. Preheat grill to medium-high heat.
2. Brush cod fillets with olive oil and season with salt and pepper.
3. Grill the cod for about 4–5 minutes per side, until the fish flakes easily with a fork.
4. In a small pan, heat olive oil over medium heat. Add garlic and cook for 1 minute, then add lemon juice, capers, parsley, and red pepper flakes (if using). Simmer for 2–3 minutes.
5. Drizzle the lemon-caper sauce over the grilled cod fillets and serve.

This grilled cod with lemon-caper sauce is a simple yet flavorful dish, with the citrusy sauce adding a bright contrast to the tender fish.

It’s light, healthy, and perfect for a summer dinner when you want something fresh and satisfying.

Grilled Shrimp and Pineapple Skewers

Sweet, smoky, and just a little spicy, these grilled shrimp and pineapple skewers are the perfect tropical dish for summer grilling.

The combination of shrimp with juicy pineapple creates a fantastic balance of flavors, while the grill imparts a lovely smokiness to both. These skewers are great as an appetizer or served alongside a fresh salad for a light meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 fresh pineapple, peeled, cored, and cut into chunks
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• Salt and pepper, to taste
• Skewers (if wooden, soak for 30 minutes)

Instructions:

1. Preheat grill to medium-high heat.
2. In a bowl, whisk together olive oil, honey, smoked paprika, chili powder, salt, and pepper.
3. Toss the shrimp and pineapple chunks in the marinade and let sit for 10–15 minutes.
4. Thread shrimp and pineapple onto skewers, alternating between the two.
5. Grill skewers for 2–3 minutes per side, until the shrimp are cooked through and the pineapple is lightly charred.
6. Serve the skewers with a squeeze of fresh lime juice and extra cilantro if desired.

These grilled shrimp and pineapple skewers are a tropical treat that combines the smoky flavors of the grill with the sweet and tangy taste of pineapple.

The honey adds a touch of sweetness, while the chili powder gives it a subtle heat. It’s a perfect dish to serve at summer cookouts.

Grilled Mussels with Garlic and White Wine

Grilled mussels are a simple yet flavorful seafood dish that showcases the natural briny taste of the shellfish. With a garlic and white wine butter sauce, they become rich, savory, and utterly delicious.

This dish is perfect for serving as a starter or pairing with crusty bread for dipping.

Ingredients:

• 2 lbs fresh mussels, cleaned and debearded
• 3 tbsp unsalted butter
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 2 tbsp chopped fresh parsley
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions:

1. Preheat grill to medium heat.
2. Place the mussels on the grill, directly on the grates, and cover the grill. Cook for 5–7 minutes until the shells open up. Discard any mussels that don’t open.
3. While the mussels are grilling, melt butter in a small saucepan over medium heat. Add garlic and cook for 1–2 minutes until fragrant. Add the white wine, parsley, lemon juice, salt, and pepper, and bring to a simmer.
4. Once the mussels are cooked, remove them from the grill and drizzle the garlic and white wine sauce over them.
5. Serve immediately with crusty bread for dipping.

Grilled mussels with garlic and white wine are rich and flavorful, with a smoky essence from the grill and a fragrant, buttery sauce.

The mussels are the perfect summer shellfish dish to share with friends, especially when served with warm bread to soak up the savory sauce.

Grilled Sea Bass with Garlic-Lemon Butter

This grilled sea bass is a delicious and elegant choice for summer grilling.

The mild, flaky fish is complemented by a rich garlic-lemon butter that enhances its natural flavors. It’s a simple yet satisfying dish that’s perfect for a backyard barbecue or a light dinner on a warm evening.

Ingredients:

• 4 sea bass fillets (6 oz each)
• 2 tbsp olive oil
• Salt and pepper, to taste

For the Garlic-Lemon Butter:

• 4 tbsp unsalted butter, softened
• 2 garlic cloves, minced
• Juice of 1 lemon
• 1 tbsp chopped fresh parsley
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. Preheat grill to medium-high heat.
2. Brush sea bass fillets with olive oil and season with salt and pepper.
3. Grill the sea bass for about 3–4 minutes per side, until the fish is opaque and flakes easily.
4. While the fish is grilling, prepare the garlic-lemon butter by mixing the softened butter, garlic, lemon juice, parsley, and red pepper flakes (if using).
5. Once the fish is cooked, top each fillet with a generous spoonful of garlic-lemon butter and serve.

The grilled sea bass is tender and flavorful, and the garlic-lemon butter adds a rich, tangy finish that perfectly complements the fish.

It’s light yet full of flavor, making it a fantastic option for a summer meal, especially when paired with a fresh green salad or roasted potatoes.

Grilled Scallops with Mango-Avocado Salsa

Grilled scallops are sweet, tender, and delicate, and when paired with a refreshing mango-avocado salsa, they create a perfectly balanced dish.

The smoky char from the grill, combined with the fresh, tropical salsa, makes this a vibrant and satisfying summer seafood option.

Ingredients:

• 1 lb large sea scallops, patted dry
• 2 tbsp olive oil
• Salt and pepper, to taste

For the Mango-Avocado Salsa:

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

Instructions:

1. Preheat grill to medium-high heat.
2. Toss the scallops with olive oil, salt, and pepper.
3. Grill the scallops for 2–3 minutes per side, until they are opaque and lightly charred.
4. While the scallops are grilling, combine the mango, avocado, red onion, cilantro, lime juice, salt, and pepper in a bowl to make the salsa.
5. Serve the grilled scallops with a spoonful of the mango-avocado salsa on top.

These grilled scallops are sweet and juicy, with a lovely smoky flavor from the grill, and the mango-avocado salsa adds a cool, tropical contrast.

It’s a perfect dish for a summer party or a light and refreshing dinner.

Grilled Fish Tacos with Chipotle Crema

These grilled fish tacos are a fun, flavorful way to enjoy seafood during summer.

The smoky grilled fish is topped with a tangy chipotle crema, fresh cabbage slaw, and a squeeze of lime, all wrapped in a warm tortilla. They’re light yet packed with flavor, making them a crowd-pleasing choice for taco night.

Ingredients:

• 4 white fish fillets (tilapia, mahi-mahi, or cod)
• 2 tbsp olive oil
• Salt and pepper, to taste
• 8 small tortillas

For the Chipotle Crema:

• 1/2 cup sour cream
• 1 tbsp mayonnaise
• 1 chipotle pepper in adobo sauce, minced
• 1 tbsp lime juice
• Salt and pepper, to taste

For the Slaw:

• 2 cups shredded cabbage
• 1/4 red onion, thinly sliced
• 1/4 cup chopped cilantro
• 1 tbsp lime juice
• Salt and pepper, to taste

Instructions:

1. Preheat grill to medium-high heat.
2. Brush the fish fillets with olive oil and season with salt and pepper.
3. Grill the fish for about 3–4 minutes per side, or until it flakes easily with a fork.
4. While the fish is grilling, prepare the chipotle crema by combining sour cream, mayonnaise, minced chipotle pepper, lime juice, salt, and pepper in a bowl.
5. Prepare the slaw by mixing together shredded cabbage, red onion, cilantro, lime juice, salt, and pepper.
6. Warm the tortillas on the grill for about 30 seconds.
7. Assemble the tacos by placing a grilled fish fillet on each tortilla, topping with chipotle crema and cabbage slaw.
8. Serve immediately with lime wedges.

These grilled fish tacos are bursting with smoky, tangy, and spicy flavors.

The creamy chipotle sauce adds a nice kick, while the crunchy slaw balances the richness of the fish. It’s a perfect dish for casual summer meals with friends and family.

Grilled Lobster Tail with Garlic Herb Butter

Grilled lobster tail is a luxurious yet simple dish that’s perfect for special summer occasions.

The lobster meat is sweet and tender, and the garlic herb butter adds a rich, savory flavor that perfectly complements the delicate lobster. It’s a perfect way to indulge while enjoying the outdoors.

Ingredients:

• 4 lobster tails
• 2 tbsp olive oil
• Salt and pepper, to taste

For the Garlic Herb Butter:

• 1/2 cup unsalted butter, softened
• 3 garlic cloves, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp lemon juice
• 1/2 tsp smoked paprika
• Salt and pepper, to taste

Instructions:

1. Preheat grill to medium-high heat.
2. Using kitchen scissors, cut the top of the lobster shells down the middle, exposing the meat. Pull the lobster meat out slightly, leaving it attached at the base.
3. Brush the lobster tails with olive oil and season with salt and pepper.
4. Grill the lobster tails flesh side down for about 4-5 minutes, then flip them over and continue grilling for an additional 3-4 minutes until the meat is opaque and tender.
5. While the lobster is grilling, make the garlic herb butter by combining softened butter, garlic, parsley, lemon juice, smoked paprika, salt, and pepper in a bowl.
6. Once the lobster tails are cooked, brush them generously with the garlic herb butter and serve immediately.

The grilled lobster tail is beautifully complemented by the garlic herb butter, making it an indulgent and flavorful summer dish.

Pair with a simple salad or grilled vegetables for a complete meal that feels luxurious but is surprisingly easy to make.

Grilled Shrimp and Zucchini Skewers

These grilled shrimp and zucchini skewers are light, healthy, and packed with flavor.

The smoky shrimp and tender zucchini, seasoned with a lemon and herb marinade, create a well-balanced dish that’s perfect for a light summer dinner or as part of a larger barbecue spread.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 medium zucchinis, cut into thick rounds
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper, to taste
• Skewers (if wooden, soak for 30 minutes)

Instructions:

1. Preheat grill to medium-high heat.
2. In a bowl, combine olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
3. Toss the shrimp and zucchini in the marinade and let sit for 10-15 minutes.
4. Thread the shrimp and zucchini onto the skewers, alternating between them.
5. Grill the skewers for 2–3 minutes per side, or until the shrimp are pink and opaque, and the zucchini is tender and lightly charred.
6. Serve immediately with extra lemon wedges for squeezing.

These grilled shrimp and zucchini skewers are fresh and healthy, with a perfect balance of smoky shrimp and savory zucchini.

They’re light but satisfying, making them a great option for a quick summer meal or as a side dish to complement other grilled seafood.

Grilled Clams with Lemon-Basil Butter

Grilled clams are a fantastic way to enjoy seafood on the grill.

The smoky, briny clams, paired with a fragrant lemon-basil butter, create a dish that’s full of fresh, vibrant flavors. It’s a simple yet indulgent seafood option that’s perfect for summer gatherings or a beachside meal.

Ingredients:

• 2 lbs fresh clams, scrubbed
• 2 tbsp olive oil
• Salt and pepper, to taste

For the Lemon-Basil Butter:

• 4 tbsp unsalted butter, softened
• 2 tbsp fresh basil, chopped
• Juice of 1 lemon
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions:

1. Preheat grill to medium-high heat.
2. Place the clams on the grill directly on the grates. Cover the grill and cook for 5-7 minutes, or until the clams open. Discard any clams that do not open.
3. While the clams are grilling, prepare the lemon-basil butter by mixing together softened butter, basil, lemon juice, garlic, salt, and pepper in a bowl.
4. Once the clams are done, remove them from the grill and top each clam with a spoonful of lemon-basil butter.
5. Serve immediately with extra lemon wedges.

Grilled clams with lemon-basil butter are the epitome of summer seafood.

The smoky clams combined with the bright, fragrant butter create a mouthwatering dish that’s both simple and elegant. Serve with crusty bread for dipping into the buttery sauce for an extra treat.

Grilled Tuna Steaks with Sesame-Ginger Glaze

Grilled tuna steaks are hearty, flavorful, and perfect for those who want something meaty but still light and fresh.

The sesame-ginger glaze brings a sweet, tangy, and slightly spicy flavor that perfectly complements the rich, seared tuna. This recipe is a great choice for a sophisticated yet simple summer dish.

Ingredients:

• 4 tuna steaks (6 oz each)
• 2 tbsp olive oil
• Salt and pepper, to taste

For the Sesame-Ginger Glaze:

• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp sesame oil
• 1 tsp grated fresh ginger
• 1 garlic clove, minced
• 1 tbsp rice vinegar
• 1 tsp sesame seeds (optional)
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat grill to medium-high heat.
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 rare, or longer if you prefer a more well-done steak.
4. While the tuna is grilling, make the sesame-ginger glaze by combining soy sauce, honey, sesame oil, grated ginger, garlic, rice vinegar, sesame seeds, and red pepper flakes in a small bowl.
5. Once the tuna steaks are done, drizzle with the sesame-ginger glaze and serve.

Grilled tuna steaks with sesame-ginger glaze offer a bold and exotic flavor profile that’s perfect for a summer night.

The glaze adds sweetness, spice, and a touch of umami, elevating the tuna’s natural taste while still letting it shine. Pair with grilled vegetables or a fresh Asian-style slaw for a well-rounded meal.

Grilled Shrimp and Mango Salad

This vibrant and refreshing shrimp and mango salad is a perfect dish for a summer lunch or dinner.

The smoky grilled shrimp pairs wonderfully with the juicy sweetness of ripe mango and the freshness of mixed greens. The tangy lime vinaigrette ties everything together for a light yet satisfying meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 ripe mangoes, peeled and diced
• 4 cups mixed greens (arugula, spinach, or spring mix)
• 1/2 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1 avocado, diced

For the Lime Vinaigrette:

• 1/4 cup olive oil
• 2 tbsp lime juice
• 1 tsp honey
• 1/2 tsp ground cumin
• Salt and pepper, to taste

Instructions:

1. Preheat grill to medium-high heat.
2. Toss the shrimp with olive oil, salt, and pepper.
3. Grill the shrimp for 2-3 minutes per side until pink and opaque.
4. While the shrimp are grilling, prepare the salad by combining the mixed greens, diced mango, cucumber, red onion, and avocado in a large bowl.
5. In a small bowl, whisk together the olive oil, lime juice, honey, cumin, salt, and pepper to make the vinaigrette.
6. Once the shrimp are done, add them to the salad and drizzle with the lime vinaigrette.
7. Toss gently and serve immediately.

The grilled shrimp adds a smoky, savory element to the fresh, fruity mango salad, creating a dish that’s both refreshing and satisfying.

The lime vinaigrette brings a zesty kick that complements the sweetness of the mango. This salad is perfect for a light summer dinner or as a side dish at a barbecue.

Grilled Swordfish with Caponata

Swordfish is a meaty fish with a slightly firm texture, making it perfect for grilling.

Paired with caponata—a sweet and tangy Sicilian vegetable medley—it becomes a vibrant and savory dish that’s sure to impress. This grilled swordfish with caponata is perfect for a summer dinner that feels hearty yet fresh.

Ingredients:

• 4 swordfish steaks (6 oz each)
• 2 tbsp olive oil
• Salt and pepper, to taste

For the Caponata:

• 1 eggplant, diced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1/2 onion, chopped
• 1 garlic clove, minced
• 1/4 cup green olives, chopped
• 1/4 cup capers, drained
• 1/4 cup red wine vinegar
• 1 tbsp sugar
• Salt and pepper, to taste
• 2 tbsp fresh basil, chopped

Instructions:

1. Preheat grill to medium-high heat.
2. Brush swordfish steaks with olive oil and season with salt and pepper.
3. Grill swordfish for about 4-5 minutes per side until it is cooked through and flakes easily with a fork.
4. While the swordfish is grilling, prepare the caponata by sautéing eggplant, bell pepper, zucchini, onion, and garlic in olive oil over medium heat for 7-8 minutes, until softened.
5. Add olives, capers, red wine vinegar, and sugar, and cook for another 2-3 minutes, allowing the flavors to meld together. Season with salt and pepper.
6. Serve the grilled swordfish topped with the warm caponata and garnish with fresh basil.

The grilled swordfish is juicy and tender, and the caponata adds layers of flavor—tangy, sweet, and savory—that perfectly complement the fish.

This dish is hearty and satisfying while still feeling light enough for summer dining, and it pairs beautifully with a crisp white wine or a light rosé.