Food

Our 11 Best Grilled Seafood Recipes

Lobster, fish, and extra-smoky oysters

By SAVEUR Editors

August 31, 2016

Grilled Lobster with Cilantro-Chile Butter — Grilled lobster is a popular dish in Boston, where shellfish from the Gloucester Seafood Display Auction is plentiful. Get the recipe for Grilled Lobster with Cilantro-Chile Butter »Penny De Los Santos

Koji-Cured Grilled Salmon — The Japanese ingredient koji is the fungus that grows on rice, barley, soybeans, or corn after it is inoculated with a fermentation culture called Aspergillus oryzae. It resembles thin rice porridge and is full of enzymes that produce amino acids when they interact with protein. One of those amino acids, glutamate, is responsible for the taste we know as umami, which is present in miso and soy sauce and makes foods especially savory and flavorful. There are two types used for cooking: Ama-koji and Shio-koji. Ama-koji, called for here, has no salt, so you can control the seasoning yourself. In this simple recipe, it's added to salmon fillets before they hit the grill, which lightly cures them and adds an umami kick. Get the recipe for Koji-Cured Grilled Salmon »Farideh Sadeghin

Soy-and-Honey-Glazed Fluke Steaks — Chef Chris Fischer fell in love with the simple, robust marinades common to many Japanese dishes after traveling to Japan for work. Here he marinates fluke steaks—have your butcher cut them for you, or substitute flounder or sea bass steaks—in a sticky mixture of soy sauce, mirin, and honey. Get the recipe for Soy-and-Honey-Glazed Fluke Steaks »Elizabeth Cecil

Lummi Island, Grilled Rockfish — This rockfish is lightly cured before being grilled and bathed in a rich mussel stock. Get the recipe for Grilled Rockfish »Charity Burggraaf

grilled stuffed trout — Smoky trout stuffed with cheese and sausage for a full meal. Serve it with pebre, a ubiquitous piquant Chilean condiment that's somewhere between salsa and chimichurri. Get the recipe for Grilled Stuffed Trout with Pebre Sauce »William Hereford

grilled cumin fish — During Western China's desert summers, freshwater fish from the Tarim River are barbecued, butterflied, and splayed across long, thin salt-cedar branches. The skewers are then stuck, stake-like, into the ground around a burning fire, which roasts them slowly and evenly. In this version, a hot oven or a traditional western grill will work similarly, roasting the cumin-, garlic-, and pepper-rubbed fish to a fragrant burnish. Get the recipe for Grilled Fish with Cumin and Jalapeños (Xīnjiāng kăoyú) »Mathias Depardon

Grilled Oysters — Contrary to conventional technique, chef José Andrés gets smoke from his coals for these grilled oysters by flicking melted butter around them as they cook. Get the recipe for Grilled Oysters »Matt Taylor-Gross

Smoked Trout — The char of grilled asparagus and the zest of fresh dill blend to make a distinctive, lively, spring-time sauce for stove-top smoked trout. Get the recipe for Smoked Trout with Grilled Asparagus »Matt Taylor-Gross

Grilled Swordfish with Mango Salsa — A bright salsa made from ripe mangoes, cilantro, red onion, and lime is the perfect foil for thick swordfish steaks. Get the recipe for Grilled Swordfish with Mango Salsa »Farideh Sadeghin

Ikan — In Padang, restaurants grill and fry small whole mackerel before smearing them with sambal, a spicy chile-based condiment. We find that the skin-on fillets of larger fish work just as well. Get the recipe for Ikan Balado (Padang-Style Grilled Mackerel with Sambal) »Ingalls Photography

Snapper — The chile heat brings out the sweetness of whole red snapper in this Jamaican recipe; a burst of freshly squeezed pineapple juice adds another bright note. Grilling fish on a plancha or cast-iron griddle prevents it from falling apart. Get the recipe for Grilled Snapper with Habanero and Scallions »Helen Rosner

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