BBQ Grills Grilled sea foods Grilling safety Tips 5 Lip-Smacking Grilled Seafood Recipes BBQ Man August 9, 2024

5 Lip-Smacking Grilled Seafood Recipes to Try This Summer

Summertime is synonymous with outdoor gatherings and delicious food, and grilled seafood recipes offer the perfect combination of both. There’s nothing quite like the smoky, savory flavor that grilling imparts on fresh seafood. Whether you’re an experienced grill master or a novice eager to explore new culinary horizons, this collection of five grilled seafood recipes is sure to tantalize your taste buds.

Table of Contents

From succulent shrimp to flaky fish, we’ve carefully curated a variety of grilled seafood recipes that are both simple to prepare and incredibly flavorful. Each dish has been selected to ensure that you can effortlessly create restaurant-quality meals in the comfort of your own backyard. Get ready to elevate your summer cookouts with these irresistible grilled seafood options.

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Grilled Seafood Recipes: Acapulco Margarita Grouper

This dish is a coastal dream. Grouper fillets are marinated in a zesty blend of tequila, triple sec, and lime before hitting the grill. Served with a fiery tomato-based salsa, it’s a taste of Mexico on your plate.

Preparation Time:

1hr 2mins

Ingredients

Four 6-oz grouper fillets

One-third cup tequila

½ cup liqueur orange

¾ cup lime juice, fresh

One tsp salt

three big, peeled garlic cloves

Four tsp olive oil

three medium-sized sliced tomatoes

One medium onion, finely sliced

One little jalapeño, chopped and seeded

Four tsp finely chopped, fresh cilantro

One dash of white sugar

salt according to taste

One tablespoon of olive oil

to taste, grind black pepper

Instructions:

Prepare the Fish: Place fish fillets in a shallow baking dish. Combine tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil in a bowl. Pour the fish over, ensuring it’s fully coated. Cover the fish and put it in the fridge for 30 minutes. Flip it over halfway.

Make the Salsa: Put the tomatoes, onion, jalapeno pepper, cilantro, and sugar in a medium bowl. Season with salt to taste.

Prepare the Grill: Turn on your grill to high heat.

Cook the Fish: Put oil on the fish and sprinkle black pepper on it. Cook it on the grill for 4 minutes on each side, or until it’s flakey.

Reduce the Marinade: Boil remaining marinade in a small saucepan for a few minutes. Strain out garlic and let cool.

Serve: Place grilled fish on a serving plate. Top with salsa and drizzle with reduced marinade.

Acapulco Margarita Grouper

This dish is a coastal dream. Grouper fillets are marinated in a zesty blend of tequila, triple sec, and lime before hitting the grill. Served with a fiery tomato-based salsa, it's a taste of Mexico on your plate.

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Total Time 1 2

Course Side Dish

Cuisine Mexican

Servings 4 servings

Calories 511 kcal

Ingredients

Four 6-oz grouper fillets
One-third cup tequila
½ cup liqueur orange
¾ cup lime juice fresh
One tsp salt
three big peeled garlic cloves
Four tsp olive oil
three medium-sized sliced tomatoes
One medium onion finely sliced
One little jalapeño chopped and seeded
Four tsp finely chopped fresh cilantro
One dash of white sugar
salt according to taste
One tablespoon of olive oil
to taste grind black pepper

Instructions

Prepare the Fish: Place fish fillets in a shallow baking dish. Combine tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil in a bowl. Pour the fish over, ensuring it's fully coated. Cover the fish and put it in the fridge for 30 minutes. Flip it over halfway.
Make the Salsa: Put the tomatoes, onion, jalapeno pepper, cilantro, and sugar in a medium bowl. Season with salt to taste.
Prepare the Grill: Turn on your grill to high heat.
Cook the Fish: Put oil on the fish and sprinkle black pepper on it. Cook it on the grill for 4 minutes on each side, or until it's flakey.
Reduce the Marinade: Boil remaining marinade in a small saucepan for a few minutes. Strain out garlic and let cool.
Serve: Place grilled fish on a serving plate. Top with salsa and drizzle with reduced marinade.

Keyword Acapulco Margarita Grouper

Fiery Fish Tacos with Crunchy Corn Salsa: Grilled Seafood Recipes

Packed with flavor, these tacos feature flaky white fish, grilled to perfection. The star is the crunchy corn salsa, bursting with fresh corn, tomatoes, and a hint of spice. A really good mix of tastes and feels.

Preparation Time

40 mins

Ingredients:

two cups of boiled corn kernels

Diced red onion, ½ cup

One cup of chopped peeled jicama

Diced red bell pepper, ½ cup

One full cup of very small pieces of fresh cilantro and the juice from one lime, plus the outside skin of the lime.

two tsp cayenne pepper, or more to taste

One tablespoon of freshly ground black pepper

Salt, two teaspoons, or to taste

Six 4-ounce fillets tilapia

Two tsp olive oil

Warm two tablespoons of sour cream over twelve corn tortillas, or to taste

Instructions:

Prep Your Ingredients:

Corn Salsa: Combine corn, red onion, jicama, red bell pepper, and cilantro in a bowl. Squeeze in lime juice and zest.

Spice Blend: Mix cayenne pepper, black pepper, and salt in a small bowl.

Grill the Fish:

Switch on the Grill: Turn on your grill to high heat.

Season the Fish: Brush fish fillets with olive oil and sprinkle with your spice blend to taste.

Grill to Perfection: Place fillets on the grill and cook for 3 minutes per side.

Assemble Your Tacos:

Warm corn tortillas and top each with grilled fish, a dollop of sour cream, and a generous spoonful of corn salsa.

Grilled Seafood Recipes: Grilled Tilapia with Mango Salsa

Light and refreshing, this dish combines tender tilapia with a sweet and tangy mango salsa. The grilled fish complements the tropical flavors of the salsa, making it a perfect summer meal.

Preparation Time:

1hr 55mins

Ingredients:

⅓ cup extra virgin olive oil for fish

One tablespoon of lemon juice

One tablespoon of freshly chopped parsley

one minced garlic clove

One tsp of dried basil

one tsp finely ground black pepper

Half a teaspoon of salt

Two six-ounce fillets of tilapia

One large, ripe mango, peeled, pitted, and chopped, for the salsa

½ chopped red bell pepper

One chopped and seeded jalapeño pepper

two tsp finely chopped red onion

One tablespoon of freshly cut cilantro

Lime juice, two tablespoons

One tablespoon of lemon juice

To taste, add salt and pepper.

Instructions:

Prepare the Marinade: In a small bowl, whisk together olive oil, lemon juice, parsley, garlic, basil, salt, and pepper.

Marinate the Tilapia: Place tilapia fillets in a resealable plastic bag. Pour marinade over fish, seal bag, and refrigerate for at least 1 hour.

Make the Mango Salsa: Combine mango, bell pepper, jalapeño, red onion, and cilantro in a bowl. Stir in lime and lemon juices. Season with salt and pepper to taste. Refrigerate until ready to serve.

Grill the Tilapia: Preheat your outdoor grill to medium-high heat. Lightly oil the grates. Remove tilapia from the marinade, discarding the leftover marinade. Grill fillets for 3-4 minutes per side, or until cooked through and flaky.

Serve: Top grilled tilapia with mango salsa.

Citrus Swordfish with Citrus Salsa: Grilled Seafood Recipes

A burst of citrus. Swordfish is marinated in a citrusy blend before grilling. Topped with a vibrant citrus salsa, this dish is a refreshing take on grilled seafood. Perfect for seafood lovers seeking a zesty flavor profile.

Preparation Time

1hr 5mins

Ingredients:

Salsa:

1 medium orange, divided into bite-sized pieces after peeling and slicing

½ cup of undrained canned pineapple pieces and ¼ cup of chopped fresh mango

two medium-sized jalapeño peppers, chopped and seeded

three tsp orange juice

One tablespoon of red bell pepper, chopped

Two tsp white sugar

One tablespoon of freshly cut cilantro

Swordfish:

½ cup juice from fresh oranges

One tablespoon of olive oil

One tablespoon of thawed pineapple juice concentrate

One-half teaspoon of cayenne

a half pound of swordfish steaks

Instructions:

Salsa

In a medium bowl, combine orange, pineapple, mango, jalapeños, orange juice, bell pepper, sugar, and cilantro. Stir until well mixed.

Put a lid on the bowl and put it in the fridge until you’re ready to eat.

Swordfish

Whisk together orange juice, oil, pineapple juice concentrate, and cayenne in a large bowl.

Add swordfish to the marinade and turn to coat completely.

Put plastic wrap over the bowl and put it in the fridge for half an hour.

Preheat your outdoor grill to medium-high heat and lightly oil the grates.

Remove swordfish from the marinade, shaking off any excess. Discard the leftover marinade.

Grill the swordfish for 6-8 minutes per side, or until opaque in the center.

Serve the grilled swordfish immediately with the salsa.

Grilled Salmon with Avocado Dip: Grilled Seafood Recipes

Classic and delicious, grilled salmon is a crowd-pleaser. The rich, creamy avocado dip adds a luxurious touch. A simple yet satisfying combination that highlights the natural flavors of the salmon

Preparation Time

45mins

Ingredients:

Two avocados cut up without the seed or skin, and two small pieces of garlic without the skin.

Three tsp Greek-style yogurt

one tablespoon of newly squeezed lemon juice

Add salt and pepper to taste.

Salmon steaks weighing two pounds

Two teaspoons of dehydrated dill

Two tsp lemon pepper salt (or to taste)

Instructions:

Prepare the grill: Preheat your outdoor grill to high heat. Lightly oil the grill grate.

Make the avocado sauce: In a medium bowl, mash together avocados, garlic, yogurt, and lemon juice. Add salt and pepper.

Season the salmon: Rub salmon fillets with dill, lemon pepper, and salt.

Grill the salmon: Place salmon on the preheated grill and cook for 15 minutes, turning once. The salmon is cooked when you can easily break it apart with a fork.

Serve: Serve the grilled salmon with the avocado sauce.

Conclusion

Elevate your summer gatherings with the irresistible flavors of grilled seafood recipes. This collection of five diverse grilled seafood recipes offers something for every palate, from the zesty kick of Acapulco Margarita Grouper to the classic comfort of Grilled Salmon with Avocado Dip. With simple preparation and stunning results, these recipes are your ticket to creating unforgettable outdoor dining experiences. So, fire up the grill, gather your loved ones, and savor the taste of summer with these exceptional grilled seafood recipes.

FAQs

What are some key tips for grilling seafood successfully?

To grill seafood successfully:

Choose Fresh Seafood: Always select the freshest seafood available for the best flavor and texture.

Preheat the Grill: Ensure your grill is preheated to the right temperature before cooking. For most seafood, medium-high heat is ideal.

Oil the Grates: Lightly oil the grill grates to prevent the seafood from sticking.

Marinate: Marinating can enhance the flavor and help keep the seafood moist.

Don’t Overcook: Seafood cooks quickly, so watch it closely to avoid overcooking. Fish is done when it flakes easily with a fork.

How long should I marinate seafood before grilling?

Marinating times vary depending on the type of seafood:

Fish Fillets (e.g., grouper, tilapia, swordfish): 30 minutes to 1 hour is sufficient to infuse flavor without overpowering the delicate fish.

Shrimp: 15-30 minutes is typically enough.

Whole Fish: Can be marinated for 1 to 2 hours. Avoid marinating seafood for too long as the acids in marinades can break down the flesh, making it mushy.

What are some good side dishes to serve with grilled seafood?

Great side dishes to complement grilled seafood include:

Grilled Vegetables: Zucchini, asparagus, bell peppers, and corn are excellent choices.

Salads: A fresh garden salad, Caesar salad, or a fruit salad with citrus and berries.

Rice or Quinoa: Lightly seasoned rice or quinoa pairs well with most seafood.

Potatoes: Grilled or roasted potatoes, or even a potato salad.

Bread: Crusty bread or garlic bread is always a crowd-pleaser.

How can I tell when the seafood is done grilling?

Seafood is done when:

Fish Fillets: Opaque and flakes easily with a fork.

Shrimp: Turn pink and opaque, with a firm texture (3-5 minutes per side).

Scallops: Become opaque and firm (about 2-3 minutes per side).

Lobster/Crab: Shells turn bright red, and meat becomes opaque and firm. Using a meat thermometer, fish should reach an internal temperature of 145°F (63°C).

Can I use the same marinade for both seafood and vegetables when grilling?

Yes, you can use the same marinade for seafood and vegetables, but it’s important to follow these steps:

Separate Marinade: Prepare enough marinade to divide into two portions: one for the seafood and one for the vegetables.

Avoid Cross-Contamination: Never reuse marinade that has been in contact with raw seafood on cooked food. Always discard used marinade or bring it to a boil before using it as a sauce.