The oozing richness of mozzarella cheese makes a great foil for fresh basil, salty prosciutto, and tender shrimp.
'@grilling-seafood' on Serious Eats
Light and summery, this halibut is served with lime-laced onion relish, grilled limes and grilled avocados and asparagus, which are drizzled with smoky chipotle vinaigrette.
Grilling lobster leaves you with a wonderfully tender and sweet meat, while a brushing of lemon-shallot butter adds a nice brightness and richness that accentuates the crustacean's natural flavor.
Bacon-wrapped shrimp is glazed with an orange-ancho reduction, served atop corn tortillas, and drizzled with bright, spicy aji, a lime-licked Colombian onion relish.
All the components of a shrimp boil—shrimp, corn, andouille, and potatoes—come together on a single stick.
A Cajun rub on these catfish fillets blackens over high heat and becomes an intense combination of spicy, earthy, and herbal notes that balances with the flavor of the fish.
Foregoing the usual cream cheese and breadcrumb stuffing in exchange for lump crabmeat and Italian Fontina makes these mushroom caps something special.
Because of their small size, sardines make for a quick and easy to prepare finger food option, and when quickly crisped over an open flame, they are great when paired with a glass of Rioja or a cold beer.
Cooked in parchment, the contents of the pouch are gently steamed, and the aroma and flavors given off by each ingredient permeate lightly through each other, ending with a meal that's the sum of all its parts.
A perfectly grilled piece of seafood can be a glorious thing—light and fresh, relishing in its delicious simplicity.
Jalapeño adds a fruitiness and slight heat to a tangy garlic marinade that well seasons the shrimp, but doesn't overpower their natural flavor.
Tipsy shrimp, grilled, and doused with a sauce that is a cross between Thai sweet chili sauce and the most typical Thai spicy seafood sauce -- all done in 30 minutes.
Grilled, rare tuna is the star of this butter lettuce salad dressed in an easy basil-tapenade vinaigrette and crowned with fried capers.
Bacon-wrapped, jalapeno and cheese-stuffed shrimp seems to represent the excess that restaurant chains like to stuff into each dish, but this combination done by Pappasito's in Houston is so good, I had to recreate it at home.
This simple, light dinner is easy to prepare, and much of it can be made ahead of time—making this a perfect dinner to serve guests you actually want to spend the evening chatting with. Polenta chive cakes can be made the day before, and the shrimp can be marinated and placed on skewers at that time, too. So all you've got to do on a Sunday evening is make a quick green salad and open a bottle (or two) of wine.
This light and fresh grilled tilapia taco takes on the flavors of the chipotle crema, cabbage, onion, and salsa fresca toppings, making it a great place for the fish-averse to get on the seafood bandwagon.
I always seem to forget that artichokes aren't exclusively a spring vegetable and that for a week or two at the end of the summer they make a brief, thistly appearance. Wanting to make the most of these late-season artichokes, I turned to the pages of Laurent Tourondel's Fresh from the Market. The cool weather had me searching for a heartier, main dish of a recipe, something substantial but delicate enough to highlight the sweet artichokes. This recipe for Grilled Tuna Stuffed with Herbs and Tapenade was exactly what I had in mind.