If you’re going to your friend’s house, you’re probably expecting some grilled burgers and hot dogs, or BBQ ribs and some grilled vegetables. However, what would you think if instead of the classic barbeque, you would eat some citrusy, delicious, delicate fish, and shellfish grilling alongside some tasty vegetables?

I’m talking here about shrimps, scallops, salmon, and cod, plus anything from lobster to swordfish. Trust me, when it comes to grilling seafood, you can’t possibly go wrong with anything! Oh, and did I mention that they cook faster than the usual meat? If I’ve set your cravings wheel in motion, click here!

Spicy Grilled Shrimp

This recipe will show you how a sweet and spicy sauce can double as a marinade and a glaze. Also, make sure you don’t forget to reserve some for basting the shrimp while it’s still cooking!

How to:

• If you prefer using wooden skewers, be sure to soak them in some water for 30 minutes first.
• In a bowl, whisk together some olive oil, lime juice, garlic, honey, soy sauce, and some chili sauce. Reserve 1/4 cup of marinade for later, when you will brush the shrimp while it’s grilling.
• In a big bowl, toss the shrimp with the rest of the marinade. Preheat the grill or grill pan and thread the shrimp onto skewers. Grill the shrimp until it turns pink and opaque, around 3 minutes per side, brushing with 1/4 cup marinade that you’ve kept.
• Garnish the shrimp with some cilantro and serve with lime wedges.

Mahi Mahi Tacos

Because it’s such a meaty and tender fish, Mahi Mahi fits perfectly with the grill, and it’s even tastier if it’s marinated. We’ve used some mayo-based marinade that will add richness and a lot of flavors that make it resemble the blackened salmon you might have seen in some restaurants in the South.

How to:

• Make the pineapple salsa: in a big bowl, combine the pineapple, onion, jalapeño, cilantro, vinegar, and oil altogether. Toss to coat, cover the mixture with plastic wrap, and refrigerate for 30 minutes, or as much as 2 hours.
• In a small bowl, combine the paprika, garlic powder, onion powder, salt, oregano, pepper, cumin, and cayenne.
• Pat the Mahi Mahi dry and put it into a big bowl. Spoon with some mayo and sprinkle with the spice mixture. The fish must be entirely coated. Refrigerate it for about 20 minutes, or as much as 1 hour.
• Preheat the grill to medium-high for 3 minutes. Grill the fish until it’s charred and fully cooked, up to 8 minutes.
• In the last minute of cooking, bring the tortillas on the grill until they’re slightly charred on both sides. Assemble the tacos with a piece of Mahi Mahi, a little bit of pineapple salsa, some cilantro, and some lime wedges.

Greek Salmon Burgers

I know that pureeing the fillet with eggs isn’t exactly the coolest process, but it’s essential in helping these patties stay together. It’s worth it.

How to:

• Make the patties: In a food processor, add the salmon and the egg, and let them pulse until they’re finely chopped. Transfer to a big bowl. Add some chives, dill, oregano, lemon zest, 3/4 teaspoon of salt, and a couple of grinds of black pepper. Using damp hands, form the salmon mixture into 4 round patties.
• For the sauce: In a bowl, mix the yogurt, feta, garlic, mint, and lemon juice, and season everything with salt and pepper.
• Heat grill over medium heat and oil grates. Brush the top side of salmon burgers with oil and place the oiled side down, on the grill. Add with the brush oil when necessary, and cook the salmon until is golden and cooked through, 4 minutes for each side.
• To air-fry: Coat an air-fryer basket with some cooking spray. Work in batches. Put the patties in a single layer in the basket, and cook at 400 degrees, flipping halfway through, until they’re golden.

Grilled Red Snapper

If you’re worried that this gorgeous redfish will be sticking to your grill, all you have to do is make sure you cook over high heat until its skin gets crispy. You might also cook it over a few slices of lemon or onion, to make sure it has a protective layer.

How to:

• Score each side of the fish by cutting 3 shallow slices into the meat of the fish at a 45-degree angle.
• Rub the entire fish with some olive oil and season thoroughly with some salt and pepper. Make sure that the cavity is properly seasoned and oiled. Stuff the lemon and lime slices and about 3/4 of the herb mixture.
• Preheat the oven to 400 degrees. Add around 1 tablespoon of vegetable oil to your grill pan, then use a brush or paper towel to fully coat the pan. We are using vegetable oil because it will cook the fish better than olive oil. Place your grill pan over high heat, and let it preheat for 2 minutes. Add the fish to the pan and grill it on high until its skin starts to char, 3 to 4 minutes on every side.
• Move your grill pan into the oven and cook for another 7 to 8 minutes, or up until the fish is completely cooked through. Garnish with herbs mixture and citrus wedges.

Grilled Ahi Tuna with Lemony Labneh

Labneh is a Middle Eastern yogurt that’s so creamy, tangy, and thicker than Greek yogurt. It’s extremely rich and luscious, so it works with anything grilled and charred, such as ahi tuna and broccoli.

How to:

• In a small bowl, add the labneh, chives, garlic, lemon zest and juice, and half a teaspoon of salt.
• Preheat the grill to a high seat. Take the tuna steaks and season them with 1 tablespoon of olive oil, half a teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper. Grill a maximum of 2 minutes per side, until it’s lightly charred, but not cooked through.
• In a big bowl, toss the broccolini with 2 tablespoons of olive oil, half a teaspoon of salt, and crushed red pepper. Grill while turning occasionally, until it’s tender, for 5 minutes.
• Spread a very generous bed of labneh onto a plate, and add the tuna steaks. Nestle everything with some broccolini and that’s it!

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