From monkfish to swordfish to catfish, lots of other fish grill into great weeknight suppers. Follow these easy seafood recipes to brush all kinds of fish with marvelous marinades, glazes, and even a drizzle of olive oil, then grill them to perfection.See Popular Grilled Fish Recipes
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Want to eat more fish? Try this delicious way with citrus-olive butter served on top.
Check out our recipes for grilled fish dinner ideas!
Try this snapper recipe from Betty Crocker.
To keep fillets intact, chef Anita Lo of Annisa in New York City wraps them in briny grape leaves -- a tasty combination.
A Cajun specialty, dirty rice gets its name from the ground giblets that give the rice a "dirty" appearance. Here, sausage replaces ground giblets.
You'll love these fresh grilled fish sandwiches. Pick your seasoning then top with a mayonnaise spread.
Sunny star fruit, or carambola, along with fresh poblano pepper and cilantro brightens this grilled fish dish.
Yogurt, cucumber, and snipped mint leaves team up as a garden-fresh sauce for grilled fish steaks.
For a delightful summertime feast, serve these pecan-and-carrot-stuffed fish fillets with a fresh fruit salad.
Tuna, salmon, snapper, and swordfish are best for the grill--their firm flesh holds together over the grate. Add an Asian flair when you add a teriyaki, honey, ginger, and garlic marinade.
"Hollywood," as everybody in New Orleans knows him, is the master of the oyster bar at the Acme restaurant in the French Quarter. He is passionate about Gulf Coast oysters and even more so about the proper way to open one. "I've been lobbying the state to certify peoples that open oysters. It is an art, just like being a sushi chef," he bellows. After he showed his technique and schooled me on the New Orleans way to eat a raw oyster (a drop of hot sauce, then slurp it out without your mouth touching the shell), I asked him about his grilled oysters Rockefeller, which I had heard about all over the Quarter. "Damn man, they is good, my neighbors and friends can't git enough," answers Hollywood, with his eyes just sparkling. So here it is--one of the best oysters Rockefeller I've ever had, and I think you will agree.
Use a foolproof foil packet to cook a trio of simply delicious seafood.
Swordfish harvested in US waters -- not long ago endangered -- is now considered by ocean ecologists to be a "best choice" seafood selection. White, mild and meaty-textured fish such as swordfish needs little embellishment but a simple , nutty brown butter sauce like this one.
Lemon slices and fresh tarragon scent tender sole fillets and asparagus spears as they cook in handy foil packets.
Purchased pesto creates a quick sauce for these low fat grilled fish packets.
When you crave a fish dinner, grill these seasoned walleye fillets and serve them on a bun topped with slaw and delicious homemade sauce.