Tangy capers and lemons brighten the buttery notes of freshly grilled or broiled tuna steaks.
Cover the grill while you're cooking the fish to keep the flesh moist and to prevent flare-ups that would burn the br...
Filets of rainbow trout take well to fast cooking on the grill, made easier with a grill basket.
A 5-ingredient Italian sauce acts as both marinade and drizzling sauce in this easy grilled swordfish recipe.
Mild grouper fillets pick up lightly smoky, savory flavor in scallion, lemon, and butter-stuffed packets on the grill...
Sweet, mild grilled mahi-mahi harmonizes with an aïoli featuring lemongrass and lime. The creamy aïoli comes togeth...
Steeped in a savory kombu marinade, these swordfish steaks are paired with a nutty, slightly piquant gremolata-like s...
This grilled branzino is stuffed with lemon and herbs and cooked until the skin is browned and crispy to add even mor...
A generous five cloves of garlic give this punchy, sweet roasted red bell pepper sauce (made using jarred, roasted re...
Instead of the typical fried fish, this version of escabeche showcases grilled kingfish, a rich and oily type of mack...
Floral and lightly acidic salsa brings out the buttery, rich flavors of grilled King salmon. Salmon is meaty enough t...
Steelhead trout, tender, flaky, and with a delicate taste, gets a flavor boost from epis — a classic Haitian pepper...
Here's how to grill a whole flatfish, such as sole, fluke, or flounder, and serve it with a simple lemon-herb butter.
In this beautiful and super-simple recipe from Tom Colicchio, he makes a marinade with olive oil, chiles and a mess o...
Chef Kevin Willmann of Farmhaus in St. Louis likes to grill cobia, a sweet, flaky whitefish, for this bright, refresh...
Andrew Zimmern’s essence-of-spring dish features the season’s first fresh herring and sweet peas and pea shoots.
Simply grilling fish is TV chef Andrew Zimmern’s favorite way to eat what comes out of the ocean. For these skewers...
For snapper fillets with perfectly crisp skin, chef Jennifer Carroll only seasons the flesh side before laying the fi...
This tangy, buttery salmoriglio sauce—a Sicilian classic—is spectacularly delicious with many kinds of fish, not ...
Chef Michael White makes a vinegary caponata (a Sicilian relish) with fresh artichoke hearts, not the traditional tom...
Thai cooks love tilapia for its versatility. "You can steam it, fry it or grill it," Andy Ricker says about this mild...
Michael Solomonov flavors the warm potato-and-egg salad here with a red wine vinaigrette, then spices it with za’at...
Corn and halibut are seasoned with a chive and tarragon butter as they grill in wrapped in a foil packet.
This dish has all the complex flavors of traditional North African cuisine, yet it’s surprisingly simple. If sardin...
For this quick and bold sauce, Zak Pelaccio purees vibrant ingredients like fresh lemongrass and ginger with chiles a...
Balance the inherent sweetness of summer’s tomatoes with piquant flavors of nuoc cham—lime, fish sauce, chili, an...
Look for the smallest, cutest favas you can find. But even if you're stuck with the big, gnarly ones, you can eat the...
Adapted from a menu item at Bird Dog in Palo Alto, this dish combines creamy, lightly smoky grilled avocado with home...
This warm salad is the perfect side dish, a favorite in our house alongside simply grilled salmon seasoned with salt ...
This eggplant is great as a side dish, but can be easily adapted into a main with the addition of chickpeas and some ...
Something truly magical happens when you grill chicories. Their sharpness starts to mellow, giving way to a subtle sw...
This is a technique that I’ve used for chicories for a long time because they’re bitter but have a lot of locked-...
It may be a quintessentially American activity, but in California, grilling isn’t just for summer celebrations: Oft...
I can't really say where the inspiration for this recipe came from, except that it was literally the first thing that...
One of the most enjoyable combinations is grilled bread and the broth from steamed clams. This recipe is special beca...
This is a really easy dish, but it's also really impressive-looking. It's also wine's best friend—it goes great wit...
Pan con Tomate was a revelation to me the first time I had it. Sweet from the tomatoes, spicy from the raw garlic, an...
Corn, when grilled like this, gets chewy and inexplicably sweeter. Basil adds a floral note. But the real clincher is...
Any grilled portobello is good. Crispy edges! Juicy centers! So much umami! But these grilled portobellos are—how d...
This flavorful salmon patty is a light alternative to a beef burger. The avocado aioli is based off of a recipe from ...
The taste of lamb and tzatziki brings me back to my college days when I studied in Athens for a bit. These burgers ar...
Everything I adore about a chicken caesar salad—but you can eat it with your hands. Instead of chopping up the roma...