Beat the heat with these sizzling grilled seafood recipes! Summer is the perfect time to fire up the grill and enjoy fresh, flavorful dishes that come together quickly. From succulent shrimp to flaky fish, we’ve gathered 25 mouthwatering options that are perfect for weeknight dinners or weekend gatherings. Get ready to impress your family and friends—let’s dive into these delicious creations!
Grilled Garlic Butter Shrimp
Huddled around the grill last summer with friends, I realized that grilled garlic butter shrimp is the ultimate crowd-pleaser—it’s quick, flavorful, and always disappears faster than I can make it. Honestly, there’s something magical about that sizzle when the shrimp hit the heat, and I love how it brings everyone together for a casual, delicious meal. Over the years, I’ve tweaked this recipe to perfection, making it my go-to for busy weeknights or impromptu gatherings.
Ingredients
For the shrimp marinade:
– 1 pound large raw shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
For the garlic butter sauce:
– 4 tablespoons unsalted butter
– 4 cloves garlic, minced
– 2 tablespoons fresh lemon juice
– 1 tablespoon chopped fresh parsley
Instructions
1. In a medium bowl, combine the shrimp, olive oil, smoked paprika, salt, and black pepper, tossing to coat evenly, and let it marinate at room temperature for 15 minutes to enhance the flavors.
2. Preheat an outdoor grill or grill pan to medium-high heat, aiming for 400°F, and lightly oil the grates to prevent sticking—this tip ensures your shrimp won’t tear when flipping.
3. While the grill heats, melt the butter in a small saucepan over low heat, then add the minced garlic and cook for 1-2 minutes until fragrant but not browned, which avoids bitterness.
4. Stir the lemon juice and chopped parsley into the garlic butter sauce, then remove from heat and set aside for later use.
5. Place the marinated shrimp on the preheated grill in a single layer, cooking for 2-3 minutes per side until they turn pink and opaque with slight grill marks.
6. Transfer the grilled shrimp to a serving bowl and immediately pour the prepared garlic butter sauce over them, tossing gently to coat—this step right off the grill helps the shrimp absorb the sauce better for maximum flavor.
7. Serve the shrimp hot, garnished with additional parsley if desired.
Crispy on the edges with a juicy, tender center, these shrimp boast a rich, buttery garlic flavor that’s brightened by a hint of lemon. I love serving them over a bed of zucchini noodles for a low-carb twist or alongside crusty bread to soak up every last drop of that irresistible sauce—it’s a dish that always leaves everyone asking for seconds.
Lemon Herb Grilled Salmon
Finally, after a long day at work, there’s nothing I love more than firing up the grill for a quick, flavorful dinner that feels both healthy and indulgent—this lemon herb grilled salmon has become my go-to for those busy weeknights when I want something special without the fuss.
Ingredients
For the marinade:
– 1/4 cup olive oil
– 2 tbsp fresh lemon juice
– 1 tsp lemon zest
– 2 cloves garlic, minced
– 1 tbsp fresh dill, chopped
– 1 tsp salt
– 1/2 tsp black pepper
For grilling:
– 4 (6 oz) salmon fillets, skin-on
– 1 lemon, sliced into 1/4-inch rounds
Instructions
1. In a medium bowl, whisk together 1/4 cup olive oil, 2 tbsp fresh lemon juice, 1 tsp lemon zest, 2 cloves minced garlic, 1 tbsp chopped fresh dill, 1 tsp salt, and 1/2 tsp black pepper until fully combined.
2. Place 4 salmon fillets in a shallow dish and pour the marinade over them, ensuring each fillet is evenly coated on all sides.
3. Cover the dish with plastic wrap and refrigerate for exactly 30 minutes to allow the flavors to penetrate the fish without over-marinating, which can make the texture mushy.
4. Preheat an outdoor grill to medium-high heat, aiming for a surface temperature of 400°F, and lightly oil the grates to prevent sticking.
5. Remove the salmon from the marinade, letting any excess drip off, and place the fillets skin-side down on the preheated grill.
6. Grill the salmon for 5-6 minutes without moving it to develop a crisp sear on the skin.
7. Carefully flip the fillets using a spatula and grill for another 3-4 minutes until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
8. During the last 2 minutes of grilling, add 1 lemon sliced into rounds to the grill and cook until lightly charred, about 1-2 minutes per side, for a smoky garnish.
9. Transfer the grilled salmon and charred lemon slices to a serving platter, resting the fish for 2 minutes before serving to allow juices to redistribute.
Heavenly is the only word for that first bite—the salmon stays incredibly moist with a perfectly crisp skin, while the lemon and herbs brighten every forkful without overpowering. I love serving it over a bed of quinoa with those charred lemon slices on top for an extra zing, or flaking it into tacos with a slaw for a fun twist that my family devours every time.
Spicy Grilled Lobster Tails
Unbelievably, I first tried grilled lobster tails at a beachside shack in Maine during a spontaneous road trip—the smoky aroma and spicy kick instantly won me over, and I’ve been perfecting my own version ever since.
Ingredients
- For the marinade: 4 lobster tails (about 6 oz each), 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1/2 tsp garlic powder, 1/2 tsp salt
- For grilling: 1 tbsp butter, melted, 1 tbsp chopped fresh parsley
Instructions
- Preheat your grill to medium-high heat, aiming for 400°F, and lightly oil the grates to prevent sticking.
- Using kitchen shears, cut through the top shell of each lobster tail lengthwise, stopping at the tail fin, and gently pry the meat upward without detaching it.
- In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1/2 tsp garlic powder, and 1/2 tsp salt to create the marinade.
- Brush the marinade evenly over the exposed lobster meat, ensuring it coats all sides, and let it sit for 5 minutes at room temperature for the flavors to penetrate.
- Place the lobster tails meat-side down on the preheated grill and cook for 4 minutes to develop grill marks and a smoky flavor.
- Flip the tails meat-side up, brush with 1 tbsp melted butter, and grill for another 4–5 minutes until the meat is opaque and firm to the touch.
- Remove the lobster tails from the grill, sprinkle with 1 tbsp chopped fresh parsley, and let them rest for 2 minutes before serving. Oh, the result is pure magic—the meat stays juicy with a crisp, charred edge, while the cayenne and paprika deliver a warm, lingering heat that pairs perfectly with a squeeze of lemon or a side of grilled corn for a summery feast.
Grilled Scallops with Bacon
Kind of obsessed with how something so simple can feel so luxurious—these grilled scallops wrapped in bacon are my go-to when I want to impress without stressing. I first made them for a summer gathering last year, and now they’re a staple in my entertaining rotation. There’s just something about that smoky, salty bacon hugging the sweet, tender scallops that feels like a hug on a plate.
Ingredients
For the scallops and bacon:
– 12 large sea scallops (about 1 lb)
– 6 slices thick-cut bacon
– 2 tbsp olive oil
– 1/2 tsp black pepper
For serving:
– 2 tbsp fresh lemon juice
– 2 tbsp chopped fresh parsley
Instructions
1. Pat the scallops dry with paper towels to ensure a good sear.
2. Wrap each scallop tightly with one half-slice of bacon, securing it with a toothpick.
3. Brush the wrapped scallops lightly with olive oil and sprinkle evenly with black pepper.
4. Preheat your grill to medium-high heat (400°F).
5. Place the scallops on the grill grates, bacon-seam side down, and cook for 4 minutes.
6. Flip the scallops using tongs and grill for another 4 minutes, or until the bacon is crispy and the scallops are opaque.
7. Transfer the grilled scallops to a serving plate and remove the toothpicks.
8. Drizzle the scallops with fresh lemon juice and garnish with chopped parsley.
Tip: Keep scallops chilled until ready to cook to maintain firmness. Tip: Use thick-cut bacon to prevent burning and ensure it wraps easily. Tip: Don’t overcrowd the grill—leave space between scallops for even cooking.
That first bite delivers a crisp, smoky crunch from the bacon giving way to the buttery, melt-in-your-mouth scallop underneath. Try serving them over a bed of creamy polenta or alongside a bright arugula salad to balance the richness—it’s a combo that never fails to wow.
Honey Glazed Grilled Swordfish
There’s something magical about the sizzle of swordfish hitting a hot grill on a summer evening—it’s a sound that promises a meal worth savoring. I first fell for this dish during a beach trip, and now it’s my go-to for impressing guests without fuss. Trust me, the honey glaze caramelizes into pure gold, making every bite unforgettable.
Ingredients
For the marinade and glaze:
– 1/4 cup honey
– 2 tbsp soy sauce
– 1 tbsp olive oil
– 1 tsp minced garlic
– 1/2 tsp black pepper
For the swordfish:
– 4 swordfish steaks (6 oz each), about 1 inch thick
Instructions
1. In a medium bowl, whisk together 1/4 cup honey, 2 tbsp soy sauce, 1 tbsp olive oil, 1 tsp minced garlic, and 1/2 tsp black pepper until fully combined.
2. Place 4 swordfish steaks in a shallow dish and pour half of the marinade over them, reserving the other half for glazing later.
3. Cover the dish and refrigerate the swordfish for 30 minutes to allow the flavors to penetrate—this step ensures a deeper taste.
4. Preheat your grill to medium-high heat, aiming for 400°F, and lightly oil the grates to prevent sticking.
5. Remove the swordfish from the marinade, letting any excess drip off, and discard the used marinade for food safety.
6. Grill the swordfish for 4-5 minutes on the first side until grill marks appear and the edges turn opaque.
7. Flip the steaks and brush the reserved glaze generously over the top using a silicone brush for even coverage.
8. Continue grilling for another 4-5 minutes, or until the internal temperature reaches 145°F on an instant-read thermometer for perfect doneness.
9. Transfer the grilled swordfish to a plate and let it rest for 3 minutes to redistribute juices, keeping it moist.
Unbelievably tender with a sweet-savory crust, this swordfish flakes apart beautifully and pairs wonderfully with a crisp salad or grilled veggies. I love serving it over quinoa for a complete, healthy meal that always earns rave reviews.
Grilled Tuna Steak with Mango Salsa
Finally, after a long day at work, nothing hits the spot quite like a perfectly grilled tuna steak—it’s my go-to for a quick yet impressive dinner that feels like a tropical escape. I love how the smoky char pairs with the bright, fruity salsa, and it’s a dish I’ve tweaked over countless summer barbecues to get just right. Trust me, once you try this combo, it’ll become a staple in your weeknight rotation too.
Ingredients
For the tuna steak:
– 2 tuna steaks, 1 inch thick
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
For the mango salsa:
– 1 ripe mango, diced
– 1/4 cup red onion, finely chopped
– 1/4 cup fresh cilantro, chopped
– 1 tbsp lime juice
– 1/2 jalapeño, seeded and minced
– 1/4 tsp salt
Instructions
1. Preheat your grill to high heat, aiming for 450°F to ensure a good sear on the tuna.
2. In a medium bowl, combine the diced mango, red onion, cilantro, lime juice, minced jalapeño, and 1/4 tsp salt to make the salsa, then set it aside to let the flavors meld.
3. Pat the tuna steaks dry with paper towels to help achieve a crisp exterior when grilling.
4. Brush both sides of the tuna steaks with 2 tbsp olive oil to prevent sticking and promote even cooking.
5. Season both sides of the tuna steaks evenly with 1 tsp salt and 1/2 tsp black pepper.
6. Place the tuna steaks on the preheated grill and cook for 2 minutes per side for medium-rare, or until grill marks form and the edges are opaque but the center is still pink.
7. Remove the tuna steaks from the grill and let them rest for 3 minutes to allow the juices to redistribute.
8. Slice the tuna steaks against the grain into 1/2-inch thick pieces for a tender bite.
9. Serve the sliced tuna topped with the prepared mango salsa.
Now, that first bite delivers a buttery, melt-in-your-mouth texture from the tuna, contrasted with the salsa’s sweet and spicy kick—it’s a flavor explosion that’s perfect over a bed of greens or alongside grilled veggies for a light, refreshing meal.
Cajun Grilled Catfish
Yesterday, I was craving something with a bit of Southern flair and decided to fire up the grill for this Cajun-spiced catfish—it’s become my go-to for quick, flavorful weeknights. There’s something about that smoky char mixed with bold spices that just feels like a hug from Louisiana.
Ingredients
For the Cajun seasoning blend:
– 2 tbsp paprika
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 1 tsp cayenne pepper
– 1 tsp dried thyme
– 1 tsp black pepper
– 1 tsp salt
For the catfish and grilling:
– 4 catfish fillets (about 6 oz each)
– 2 tbsp olive oil
– 1 lemon, cut into wedges
Instructions
1. In a small bowl, combine 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne pepper, 1 tsp dried thyme, 1 tsp black pepper, and 1 tsp salt to make the Cajun seasoning blend.
2. Pat 4 catfish fillets dry with paper towels to ensure the seasoning sticks well and promotes even browning.
3. Brush both sides of the fillets evenly with 2 tbsp olive oil using a pastry brush or your hands.
4. Sprinkle the Cajun seasoning blend generously over both sides of the fillets, pressing gently to adhere.
5. Preheat an outdoor grill or grill pan to medium-high heat, aiming for 400°F, and lightly oil the grates to prevent sticking.
6. Place the seasoned catfish fillets on the preheated grill and cook for 4-5 minutes without moving them to develop a nice sear and grill marks.
7. Flip the fillets carefully using a spatula and grill for another 4-5 minutes until the internal temperature reaches 145°F and the flesh is opaque and flakes easily with a fork.
8. Remove the catfish from the grill and let it rest for 2-3 minutes on a plate to allow the juices to redistribute, keeping it moist.
9. Serve immediately with lemon wedges for squeezing over the top to brighten the flavors.
Even after resting, this catfish stays wonderfully flaky with a crisp, spice-rubbed crust that packs a gentle heat. I love pairing it with a cool cucumber salad or stuffing it into tacos with a dollop of remoulade for an extra kick—it’s versatile enough for any summer gathering.
Grilled Oysters with Chili Lime Butter
Vivid memories of summer beach bonfires inspired this zesty twist on grilled oysters—nothing beats that smoky char paired with a bright, buttery kick. I love making these for friends because they come together so quickly, yet always feel impressively gourmet. Plus, that sizzle when they hit the grill? Pure magic!
Ingredients
For the chili lime butter:
– 1/2 cup unsalted butter, softened
– 2 tbsp fresh lime juice
– 1 tsp chili powder
– 1/2 tsp garlic powder
– 1/4 tsp salt
For grilling:
– 12 fresh oysters in the shell, scrubbed clean
– 2 tbsp chopped fresh cilantro
Instructions
1. Preheat your grill to medium-high heat, aiming for 400°F.
2. In a small bowl, combine 1/2 cup softened unsalted butter, 2 tbsp fresh lime juice, 1 tsp chili powder, 1/2 tsp garlic powder, and 1/4 tsp salt until smooth. (Tip: Soften butter at room temperature for 30 minutes for easier mixing.)
3. Scrub 12 oysters thoroughly under cold running water to remove any grit.
4. Place oysters cupped-side down on the preheated grill grate.
5. Close the grill lid and cook for 5–7 minutes, until shells begin to pop open. (Tip: Listen for a faint popping sound—that’s your cue they’re ready.)
6. Carefully remove oysters from the grill using tongs.
7. Pry open each oyster with an oyster knife, discarding the top shell and loosening the meat from the bottom shell.
8. Spoon about 1 tsp of the chili lime butter mixture over each oyster.
9. Return oysters to the grill, butter-side up, and cook for another 2–3 minutes until the butter is melted and bubbly. (Tip: Watch closely to avoid burning the butter.)
10. Sprinkle with 2 tbsp chopped fresh cilantro before serving.
Perfectly charred shells give way to plump, juicy oysters swimming in that tangy, spicy butter—each bite is a burst of coastal freshness. I love serving these straight from the grill with crusty bread to soak up every last drop of that irresistible sauce.
Teriyaki Grilled Mahi Mahi
Vivid memories of my first Hawaiian vacation come flooding back whenever I fire up the grill for this dish—the sweet-salty aroma of teriyaki mingling with ocean air is pure paradise. I love how mahi mahi holds up beautifully to bold flavors without falling apart, making it my go-to for summer entertaining. Pro tip: always pat your fish extra dry before marinating; it helps that gorgeous glaze stick like magic!
Ingredients
For the marinade:
– 1/4 cup soy sauce
– 2 tbsp mirin
– 1 tbsp brown sugar
– 1 tsp grated fresh ginger
– 2 minced garlic cloves
For the fish:
– 4 (6 oz) mahi mahi fillets
– 1 tbsp vegetable oil
– 1 tsp sesame seeds (for garnish)
– 2 sliced green onions (for garnish)
Instructions
1. Whisk together 1/4 cup soy sauce, 2 tbsp mirin, 1 tbsp brown sugar, 1 tsp grated ginger, and 2 minced garlic cloves in a bowl until the sugar dissolves completely.
2. Pat 4 mahi mahi fillets thoroughly dry with paper towels to ensure the marinade adheres properly.
3. Place the dried fillets in a shallow dish and pour the marinade over them, coating all sides evenly.
4. Cover the dish and refrigerate for exactly 30 minutes—no longer, as the acid can start to “cook” the fish.
5. Preheat your grill to medium-high heat (400°F) and brush the grates with 1 tbsp vegetable oil to prevent sticking.
6. Remove the fillets from the marinade, letting excess drip off, and reserve the liquid for basting.
7. Grill the mahi mahi for 4 minutes on the first side until grill marks form and the edges turn opaque.
8. Flip the fillets carefully with a spatula and brush the cooked tops generously with reserved marinade.
9. Cook for another 3-4 minutes until the internal temperature reaches 145°F and the flesh flakes easily.
10. Transfer the fish to a platter and immediately garnish with 1 tsp sesame seeds and 2 sliced green onions.
Buttery and flaky with a caramelized crust, this mahi mahi delivers a perfect sweet-savory balance that pairs wonderfully with coconut rice or a crisp Asian slaw. I sometimes serve it in tacos with pickled veggies for a fun twist that always disappears faster than I can snap a photo!
Grilled Sardines with Lemon and Herbs
Diving into summer grilling always reminds me of those coastal vacations where fresh sardines sizzled over open flames. There’s something magical about how lemon and herbs transform these little fish into something extraordinary. I love making this recipe on lazy weekends when I want something impressive but effortless.
Ingredients
For the sardines:
– 8 fresh sardines, cleaned and scaled
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
For the herb mixture:
– 2 lemons, one juiced and one sliced into rounds
– 3 cloves garlic, minced
– 2 tablespoons fresh parsley, chopped
– 1 tablespoon fresh oregano, chopped
– 1/2 teaspoon black pepper
Instructions
1. Preheat your grill to medium-high heat (400°F) for 10 minutes with the lid closed.
2. Pat the sardines completely dry with paper towels to ensure crispy skin.
3. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped parsley, chopped oregano, kosher salt, and black pepper.
4. Brush the herb mixture generously inside the cavity and over the outside of each sardine.
5. Place the lemon slices directly on the grill grates to prevent the sardines from sticking.
6. Arrange the sardines perpendicular to the grill grates to make flipping easier.
7. Grill the sardines for 3 minutes until the skin releases easily from the grates.
8. Flip the sardines using a thin spatula and grill for another 3 minutes.
9. Insert an instant-read thermometer into the thickest part of a sardine to confirm it has reached 145°F.
10. Transfer the sardines to a serving platter and rest for 2 minutes before serving.
What makes these sardines unforgettable is the crackling skin giving way to moist, flaky flesh bursting with citrus and herbal notes. I love serving them over a bed of arugula with grilled bread to soak up the delicious juices, or simply squeezing extra lemon right at the table for that bright finish.
Grilled Octopus with Olive Oil and Garlic
Kicking off grilling season always gets me excited to try something beyond the usual burgers and steaks, and this grilled octopus has become my go-to showstopper after discovering how surprisingly simple it is to achieve that perfect tender-chewy texture. Nothing beats the smoky aroma of garlic-infused olive oil wafting through the backyard as friends gather around, wondering how I managed to make seafood this irresistible.
Ingredients
For the octopus:
– 2 lbs frozen octopus, thawed
– 2 tbsp kosher salt
– 1 gallon cold water
For grilling and serving:
– 1/4 cup extra virgin olive oil
– 4 cloves garlic, minced
– 1 lemon, cut into wedges
– 1 tsp smoked paprika
Instructions
1. Combine 2 lbs thawed octopus, 2 tbsp kosher salt, and 1 gallon cold water in a large pot, ensuring the octopus is fully submerged.
2. Bring the pot to a boil over high heat, then reduce to a simmer and cook uncovered for 45-60 minutes until the thickest part of a tentacle pierces easily with a fork (tip: a slow simmer prevents toughness).
3. Drain the octopus and rinse under cold water to stop the cooking process, then pat completely dry with paper towels to ensure proper searing later.
4. Preheat an outdoor grill to high heat (450-500°F) and brush the grates lightly with oil to prevent sticking.
5. In a small bowl, whisk together 1/4 cup olive oil, 4 minced garlic cloves, and 1 tsp smoked paprika.
6. Brush the octopus generously with the garlic-oil mixture, coating all sides evenly.
7. Place the octopus on the hot grill and cook for 2-3 minutes per side until char marks form and the edges crisp up (tip: avoid moving it too often for better grill marks).
8. Transfer to a serving platter, drizzle with any remaining garlic oil, and squeeze fresh lemon wedges over the top.
Nothing compares to that first bite where the smoky crispness gives way to a melt-in-your-mouth tenderness, with the garlic and paprika creating a bold yet balanced flavor profile. I love serving it family-style on a wooden board with crusty bread to soak up the infused oil, or sliced over a summer salad for a light meal that still feels indulgent.
Grilled Sea Bass with Mediterranean Vegetables
Unbelievably, I discovered this grilled sea bass recipe during a spontaneous trip to a coastal farmer’s market last summer—the vibrant colors of the fresh vegetables and the ocean breeze inspired me to create this Mediterranean masterpiece right on my backyard grill.
Ingredients
For the vegetables:
– 2 cups sliced zucchini (1/4-inch thick)
– 2 cups sliced yellow squash (1/4-inch thick)
– 1 cup cherry tomatoes (halved)
– 1/2 red onion (sliced into 1/2-inch wedges)
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
For the sea bass:
– 4 sea bass fillets (6 oz each, skin-on)
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 lemon (cut into wedges for serving)
Instructions
1. Preheat your grill to medium-high heat (400°F) for 10 minutes with the lid closed.
2. In a large bowl, combine zucchini, yellow squash, cherry tomatoes, and red onion.
3. Drizzle 2 tbsp olive oil over the vegetables and toss to coat evenly.
4. Sprinkle 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper over the vegetables, then toss again. Tip: Cutting vegetables uniformly ensures even cooking on the grill.
5. Place the vegetables in a grill basket and set aside.
6. Pat the sea bass fillets dry with paper towels to ensure crispy skin.
7. Brush both sides of each fillet with 2 tbsp olive oil.
8. Season the fillets with 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
9. Place the grill basket with vegetables on the preheated grill and cook for 12 minutes, shaking the basket every 4 minutes to prevent sticking.
10. After 6 minutes of vegetable cooking, place the sea bass fillets skin-side down on the grill grates.
11. Grill the sea bass for 4 minutes without moving to develop a crisp skin. Tip: Avoid flipping the fish too early—it should release easily from the grates when ready.
12. Flip the fillets using a spatula and grill for another 3 minutes until the flesh is opaque and flakes easily with a fork.
13. Remove both the vegetables and sea bass from the grill. Tip: Let the fish rest for 2 minutes off the heat to redistribute juices for maximum flavor.
14. Serve the grilled sea bass alongside the Mediterranean vegetables with lemon wedges.
Amazingly, the sea bass emerges with a crackling skin and tender, flaky interior, while the vegetables caramelize into sweet, smoky perfection. I love serving this over a bed of couscous or with crusty bread to soak up the vibrant juices, making it a light yet satisfying meal that transports me straight to the Mediterranean coast.
Grilled Prawns with Garlic and Parsley
Whenever summer rolls around, I find myself craving simple yet impressive seafood dishes that let the ingredients shine. Just last weekend, I whipped up these grilled prawns for a casual backyard gathering, and they disappeared in minutes—proof that sometimes the easiest recipes are the most memorable.
Ingredients
– For the marinade: 1 lb large prawns (peeled and deveined), 3 tbsp olive oil, 4 cloves garlic (minced), 1 tbsp lemon juice, 1/2 tsp salt, 1/4 tsp black pepper
– For finishing: 2 tbsp fresh parsley (chopped), lemon wedges for serving
Instructions
1. Pat the prawns completely dry with paper towels to ensure they sear properly on the grill.
2. In a medium bowl, combine olive oil, minced garlic, lemon juice, salt, and black pepper.
3. Add the prawns to the bowl and toss gently to coat them evenly in the marinade.
4. Let the prawns marinate at room temperature for exactly 15 minutes to allow the flavors to penetrate without overcooking the delicate texture.
5. Preheat an outdoor grill or grill pan to medium-high heat (400°F).
6. Place the prawns in a single layer on the hot grill grates, ensuring they are not overcrowded.
7. Grill the prawns for 2 minutes per side until they turn opaque and develop light char marks.
8. Use tongs to flip each prawn individually for even cooking and to prevent sticking.
9. Transfer the grilled prawns to a serving platter immediately to avoid overcooking from residual heat.
10. Sprinkle the chopped parsley over the hot prawns just before serving to preserve its fresh flavor and vibrant color.
11. Serve with lemon wedges on the side for squeezing over the top.
Yieldingly tender with a subtle smoky char, these prawns boast a punch of garlic that mellows beautifully against the bright lemon and herb finish. I love serving them over a bed of zucchini noodles for a light meal or skewering them with cherry tomatoes for a fun appetizer—either way, that garlic-infused oil is downright irresistible for dipping crusty bread into.
Grilled Mackerel with Spicy Tomato Sauce
Whenever I’m craving something bold and satisfying, grilled mackerel with spicy tomato sauce is my go-to. It’s a dish that feels both rustic and elegant, perfect for summer evenings on the patio. I love how the smoky fish pairs with the zesty, kicky sauce—it never fails to impress.
Ingredients
For the mackerel:
– 4 mackerel fillets (about 6 oz each)
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
For the spicy tomato sauce:
– 2 cups canned crushed tomatoes
– 1/4 cup olive oil
– 4 garlic cloves, minced
– 1 tsp red pepper flakes
– 1 tsp dried oregano
– 1/2 tsp salt
Instructions
1. Preheat your grill to 400°F for 10 minutes to ensure even cooking.
2. Pat the mackerel fillets dry with paper towels to help them crisp up on the grill.
3. Brush both sides of the fillets with 2 tbsp olive oil, then season with 1 tsp salt and 1/2 tsp black pepper.
4. Place the fillets skin-side down on the grill and cook for 4 minutes without moving them to get a good sear.
5. Flip the fillets carefully using a spatula and grill for another 3 minutes until the flesh is opaque and flakes easily.
6. While the fish grills, heat 1/4 cup olive oil in a saucepan over medium heat for 2 minutes until shimmering.
7. Add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
8. Stir in 2 cups crushed tomatoes, 1 tsp red pepper flakes, 1 tsp dried oregano, and 1/2 tsp salt.
9. Simmer the sauce for 8 minutes, stirring occasionally, until it thickens slightly.
10. Remove the grilled mackerel from the heat and let it rest for 2 minutes before serving.
11. Spoon the spicy tomato sauce over the fillets just before serving.
Unbelievably tender and flaky, the mackerel holds up beautifully against the sauce’s heat and acidity. I love serving it over a bed of couscous or with crusty bread to soak up every last bit—it’s a meal that always leaves everyone asking for seconds.
Grilled Clams with White Wine Sauce
Back when I first tried grilled clams at a seaside shack in Maine, I knew I had to recreate that briny, buttery magic at home—this version with white wine sauce has become my go-to summer appetizer that always impresses guests.
Ingredients
For the clams:
– 2 pounds fresh littleneck clams
– 1 tablespoon olive oil
For the white wine sauce:
– 1/2 cup dry white wine
– 4 tablespoons unsalted butter
– 3 cloves garlic, minced
– 2 tablespoons fresh parsley, chopped
– 1/4 teaspoon red pepper flakes
Instructions
1. Scrub the clams thoroughly under cold running water to remove any grit or sand. 2. Heat a grill to medium-high heat (400°F). 3. Brush the clams lightly with 1 tablespoon olive oil. 4. Place the clams directly on the grill grates and close the lid. 5. Grill for 5–7 minutes, until the shells open fully (discard any that remain closed). 6. While the clams grill, melt 4 tablespoons unsalted butter in a small saucepan over medium heat. 7. Add 3 cloves minced garlic and sauté for 1 minute until fragrant. 8. Pour in 1/2 cup dry white wine and simmer for 3 minutes to reduce slightly. 9. Stir in 2 tablespoons chopped fresh parsley and 1/4 teaspoon red pepper flakes. 10. Remove the grilled clams from the grill using tongs. 11. Drizzle the white wine sauce over the clams immediately before serving. Creamy, garlicky sauce clings to each tender clam, with a hint of heat from the pepper flakes—I love serving these straight from the grill with crusty bread to soak up every last drop of that incredible broth.
Grilled Halibut with Citrus Glaze
Diving into summer grilling always brings back memories of coastal vacations, and this grilled halibut with citrus glaze is my go-to for effortless elegance. I love how the bright flavors cut through the richness of the fish—it’s become a staple on my weeknight rotation when I want something fancy without the fuss.
Ingredients
For the halibut:
– 4 halibut fillets (6 oz each)
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the citrus glaze:
– 1/2 cup orange juice
– 1/4 cup lemon juice
– 2 tbsp honey
– 1 tbsp soy sauce
– 1 tsp grated ginger
– 1 garlic clove, minced
Instructions
1. Preheat a gas or charcoal grill to medium-high heat (400°F).
2. Pat the halibut fillets dry with paper towels to ensure a crisp sear.
3. Brush both sides of the fillets with olive oil and season evenly with kosher salt and black pepper.
4. Combine orange juice, lemon juice, honey, soy sauce, grated ginger, and minced garlic in a small saucepan.
5. Simmer the glaze over medium heat for 5–7 minutes, stirring occasionally, until it thickens to a syrup consistency.
6. Grill the halibut fillets for 4–5 minutes per side, flipping once, until the internal temperature reaches 145°F.
7. Brush the glaze onto the fillets during the last 2 minutes of grilling to caramelize without burning.
8. Remove the halibut from the grill and let it rest for 3 minutes before serving.
Heavenly doesn’t even begin to describe the flaky, moist texture of the halibut paired with that tangy-sweet glaze. I love serving it over a bed of quinoa with extra glaze drizzled on top—it’s a showstopper that always impresses guests.
Grilled Squid with Chili and Lime
Perfect summer evenings call for something light yet bursting with flavor, and this grilled squid with chili and lime has become my go-to for impressing guests without spending hours in the kitchen. I first tried a version of this at a beachside shack in California, and after tweaking it at home, I’m thrilled to share my foolproof method.
Ingredients
For the marinade:
– 1 lb cleaned squid, bodies and tentacles
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp salt
For the sauce:
– 2 tbsp lime juice
– 1 tbsp fish sauce
– 1 red chili, finely sliced
– 1 tsp sugar
For garnish:
– 1/4 cup fresh cilantro, chopped
– Lime wedges
Instructions
1. Pat the squid dry with paper towels to ensure even grilling.
2. In a bowl, combine olive oil, minced garlic, and salt to make the marinade.
3. Add the squid to the marinade, tossing to coat thoroughly, and let it sit for 10 minutes at room temperature.
4. Preheat a grill or grill pan to high heat, around 450°F.
5. Grill the squid for 1-2 minutes per side until opaque and lightly charred, avoiding overcooking to prevent toughness.
6. While grilling, mix lime juice, fish sauce, sliced chili, and sugar in a small bowl for the sauce.
7. Transfer the grilled squid to a serving plate.
8. Drizzle the sauce over the squid immediately.
9. Garnish with chopped cilantro and lime wedges.
Bright, zesty, and slightly spicy, this dish delights with a tender-chewy texture that pairs wonderfully with a crisp salad or steamed rice. For a fun twist, serve it in lettuce cups as a light appetizer that lets the flavors shine.
Grilled Cod with Herb Butter
Every summer, I find myself craving light, flaky fish that doesn’t heat up the whole kitchen—grilled cod with herb butter has become my go-to. There’s something magical about that buttery, aromatic topping melting over perfectly grilled fillets, and it always reminds me of lazy evenings on the patio with my family. Plus, it’s incredibly forgiving, even if you’re not a grill master!
Ingredients
For the herb butter:
– 4 tablespoons unsalted butter, softened
– 1 tablespoon fresh lemon juice
– 1 teaspoon finely chopped fresh parsley
– 1/2 teaspoon finely chopped fresh dill
– 1/4 teaspoon garlic powder
– 1/4 teaspoon salt
For the cod:
– 4 (6-ounce) cod fillets, about 1 inch thick
– 1 tablespoon olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. In a small bowl, combine 4 tablespoons softened unsalted butter, 1 tablespoon fresh lemon juice, 1 teaspoon chopped parsley, 1/2 teaspoon chopped dill, 1/4 teaspoon garlic powder, and 1/4 teaspoon salt until smooth.
2. Tip: Let the butter sit at room temperature for 30 minutes beforehand for easier mixing.
3. Shape the herb butter into a log on plastic wrap, wrap tightly, and refrigerate for at least 30 minutes to firm up.
4. Preheat an outdoor grill to medium-high heat, aiming for 400°F.
5. Pat 4 cod fillets dry with paper towels to ensure even browning.
6. Brush both sides of the fillets with 1 tablespoon olive oil.
7. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
8. Tip: Oil the grill grates lightly with a paper towel to prevent sticking.
9. Place the cod fillets on the preheated grill and close the lid.
10. Grill for 4-5 minutes until the bottom releases easily and has grill marks.
11. Flip the fillets carefully using a spatula.
12. Grill for another 3-4 minutes until the internal temperature reaches 145°F and the flesh is opaque.
13. Tip: Avoid moving the fish too much while grilling to keep it from breaking apart.
14. Remove the cod from the grill and let it rest for 2 minutes.
15. Slice the chilled herb butter into 4 equal rounds.
16. Place one butter round on top of each hot cod fillet to melt.
Zesty and rich, the herb butter seeps into every flaky layer, giving the cod a luxurious mouthfeel without heaviness. I love serving it over a bed of quinoa with a squeeze of extra lemon, or alongside grilled asparagus for a complete meal that feels effortlessly elegant.
Grilled Anchovies with Rosemary
Haven’t we all been there—staring into the fridge, craving something savory but not wanting to spend hours cooking? That’s exactly where I was last week when I whipped up these grilled anchovies with rosemary, inspired by a breezy evening on my tiny balcony. Honestly, it’s become my go-to for a quick, flavorful meal that feels fancy without the fuss.
Ingredients
For the anchovies:
– 1 lb fresh anchovies, cleaned and gutted
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
For the rosemary infusion:
– 3 sprigs fresh rosemary
– 2 cloves garlic, minced
– 1 lemon, juiced (about 2 tbsp)
Instructions
1. Preheat your grill to medium-high heat, aiming for 400°F, and lightly oil the grates to prevent sticking—this ensures those delicate anchovies don’t tear apart.
2. In a small bowl, combine 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, minced garlic from 2 cloves, and juice from 1 lemon (about 2 tbsp), then mix thoroughly.
3. Pat 1 lb of cleaned anchories dry with paper towels to help the marinade adhere better and promote even grilling.
4. Brush the anchovies generously with the olive oil mixture, coating both sides, and let them sit for 5 minutes at room temperature.
5. Place the anchories on the preheated grill and cook for 2-3 minutes per side, until the flesh is opaque and slightly charred at the edges.
6. Add 3 sprigs of fresh rosemary directly onto the grill near the anchovies during the last minute of cooking to infuse a smoky, aromatic flavor.
7. Remove the anchories from the grill using tongs, and discard the rosemary sprigs after use.
Vividly golden and crisp, these anchories boast a tender interior with a hint of zesty lemon and earthy rosemary that pairs perfectly with a simple arugula salad or crusty bread for dipping into any leftover juices—trust me, you’ll want to savor every bite.
Grilled Tilapia with Coconut Curry Sauce
Very few dishes transport me to tropical paradise quite like this grilled tilapia with coconut curry sauce—it’s become my go-to summer dinner when I crave something light yet bursting with flavor, inspired by a beachside meal I had in Florida last year.
Ingredients
For the Tilapia
– 4 tilapia fillets (6 oz each)
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
For the Coconut Curry Sauce
– 1 tbsp olive oil
– 1 small yellow onion, finely diced
– 2 garlic cloves, minced
– 1 tbsp grated fresh ginger
– 2 tbsp red curry paste
– 1 can (13.5 oz) coconut milk
– 1 tbsp fish sauce
– 1 tbsp lime juice
– 1/4 cup chopped fresh cilantro
Instructions
1. Preheat an outdoor grill or grill pan to medium-high heat (400°F).
2. Pat the tilapia fillets dry with paper towels to ensure even browning.
3. Brush both sides of the fillets with 2 tbsp olive oil and season with 1 tsp salt and 1/2 tsp black pepper.
4. Grill the tilapia for 3-4 minutes per side, until opaque and flaky with grill marks.
5. While grilling, heat 1 tbsp olive oil in a saucepan over medium heat.
6. Sauté 1 diced onion for 5 minutes until softened, stirring occasionally.
7. Add 2 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
8. Stir in 2 tbsp red curry paste and cook for 30 seconds to deepen the flavor.
9. Pour in 1 can coconut milk, 1 tbsp fish sauce, and 1 tbsp lime juice, whisking to combine.
10. Simmer the sauce for 5-7 minutes until slightly thickened, then stir in 1/4 cup cilantro.
11. Serve the grilled tilapia topped with the warm coconut curry sauce. Just imagine the flaky, tender fish paired with that creamy, aromatic sauce—it’s perfect over jasmine rice or with a side of steamed veggies for a complete meal that feels both indulgent and wholesome.
Grilled Mussels with Garlic Butter
Craving something that screams summer but feels a bit fancy? Grilled mussels with garlic butter have become my go-to for effortless entertaining—there’s nothing like that smoky, briny aroma wafting from the grill while friends gather around. I love serving these straight off the grate with crusty bread for sopping up every last drop of that glorious butter.
Ingredients
For the mussels:
– 2 pounds fresh mussels, scrubbed and debearded
– 1 tablespoon olive oil
For the garlic butter sauce:
– ½ cup unsalted butter, melted
– 4 cloves garlic, minced
– 2 tablespoons fresh parsley, finely chopped
– 1 tablespoon lemon juice
– ¼ teaspoon red pepper flakes
Instructions
1. Preheat your grill to medium-high heat, aiming for 400°F.
2. Rinse the mussels under cold water and discard any with broken shells or that do not close when tapped. Tip: Soak mussels in cold water for 20 minutes before rinsing to help purge sand.
3. Toss the mussels with 1 tablespoon of olive oil in a large bowl.
4. Place the mussels directly on the grill grates in a single layer.
5. Close the grill lid and cook for 5–7 minutes, until the shells open fully.
6. While the mussels grill, combine ½ cup melted unsalted butter, 4 minced garlic cloves, 2 tablespoons chopped parsley, 1 tablespoon lemon juice, and ¼ teaspoon red pepper flakes in a small bowl. Tip: Melt butter gently to avoid burning the garlic—low heat is key!
7. Use tongs to transfer grilled mussels to a serving platter, discarding any that did not open.
8. Drizzle the garlic butter sauce evenly over the hot mussels. Tip: Serve immediately to keep the butter from solidifying and to maximize flavor.
The tender mussels soak up that rich, garlicky butter beautifully, while the grill adds a subtle smokiness that pairs perfectly with a squeeze of fresh lemon. I love piling them into a big bowl with extra sauce for dipping—it’s messy, interactive, and absolutely irresistible.
Grilled Snapper with Tropical Fruit Salsa
Just last weekend, I was craving something light yet flavorful after a long day, and this grilled snapper with tropical fruit salsa hit the spot perfectly—it’s become my go-to summer dish for its refreshing twist on seafood. I love how the sweet salsa balances the smoky fish, making it feel like a mini vacation on a plate, especially when enjoyed outdoors with friends.
Ingredients
For the snapper:
– 4 (6-ounce) snapper fillets, skin-on
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
For the salsa:
– 1 cup diced mango
– 1/2 cup diced pineapple
– 1/4 cup finely chopped red onion
– 2 tablespoons chopped fresh cilantro
– 1 tablespoon lime juice
– 1/2 teaspoon minced jalapeño
Instructions
1. Preheat a grill to medium-high heat (400°F) for 10 minutes to ensure even cooking.
2. Pat the snapper fillets dry with paper towels to help achieve a crisp skin.
3. Brush both sides of the fillets evenly with olive oil.
4. Season the fillets with salt and black pepper.
5. Place the fillets skin-side down on the preheated grill.
6. Grill for 4 minutes without moving to develop grill marks.
7. Flip the fillets carefully using a spatula.
8. Grill for another 3 minutes until the internal temperature reaches 145°F.
9. Remove the fillets from the grill and let them rest for 2 minutes.
10. In a medium bowl, combine the diced mango, pineapple, red onion, cilantro, lime juice, and minced jalapeño.
11. Stir the salsa mixture gently to avoid mashing the fruit.
12. Spoon the salsa over the grilled snapper fillets just before serving.
Delightfully, the snapper turns out flaky and moist with a subtle char, while the salsa adds a juicy, tangy crunch that elevates every bite. For a fun twist, I sometimes serve it over a bed of coconut rice to soak up all those tropical flavors, making it a complete, vibrant meal that’s as beautiful as it is delicious.
Grilled Crab Legs with Garlic Butter
Grilled crab legs have become my go-to summer indulgence ever since that unforgettable beach vacation where we cooked them over an open flame as the sun set. Getting perfectly grilled crab legs at home is easier than you think, and I’ve perfected a garlic butter that makes them irresistible. Trust me, once you try this method, you’ll never go back to boiling or steaming!
Ingredients
For the crab legs:
– 2 pounds frozen snow crab legs, thawed
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
For the garlic butter sauce:
– 1/2 cup unsalted butter
– 4 cloves garlic, minced
– 2 tablespoons fresh parsley, chopped
– 1 tablespoon lemon juice
– 1/4 teaspoon black pepper
Instructions
1. Thaw the frozen crab legs in the refrigerator for 8 hours or overnight.
2. Preheat your gas or charcoal grill to medium heat, approximately 375°F.
3. Pat the thawed crab legs dry with paper towels to ensure even grilling.
4. Brush both sides of the crab legs lightly with olive oil using a pastry brush.
5. Sprinkle the crab legs evenly with kosher salt.
6. Place the crab legs directly on the grill grates, shell side down.
7. Grill for 5 minutes without moving them to develop nice grill marks.
8. Flip the crab legs carefully using tongs.
9. Grill for another 4 minutes until the meat is opaque and heated through.
10. While grilling, melt the unsalted butter in a small saucepan over low heat.
11. Add the minced garlic to the melted butter and cook for 1 minute until fragrant.
12. Remove the saucepan from heat and stir in the chopped parsley, lemon juice, and black pepper.
13. Transfer the grilled crab legs to a serving platter.
14. Drizzle the warm garlic butter sauce generously over the crab legs.
15. Serve immediately with extra sauce on the side for dipping.
The tender, sweet crab meat practically falls out of the shells when you crack them open, and that garlic butter sauce soaks into every nook and cranny. I love serving these with crusty bread to sop up all that delicious butter, and a simple green salad keeps things light and balanced.
Grilled Trout with Almond Butter
Warm summer evenings always make me crave something fresh from the grill, and this grilled trout with almond butter has become my go-to for its simplicity and incredible flavor. I first tried it during a camping trip in Montana, and now it’s a staple in my backyard dinners—trust me, it’s a crowd-pleaser that feels fancy without the fuss.
Ingredients
For the trout:
– 2 whole trout (about 1 lb each), cleaned and scaled
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
For the almond butter sauce:
– 1/2 cup unsalted butter
– 1/4 cup sliced almonds
– 2 tbsp lemon juice
– 1 tbsp chopped fresh parsley
Instructions
1. Preheat your grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
2. Pat the trout dry with paper towels inside and out—this helps the skin get crispy.
3. Rub the trout all over with olive oil, then season the cavity and exterior evenly with salt and pepper.
4. Place the trout on the grill and cook for 5-6 minutes per side, flipping once, until the skin is charred and the flesh flakes easily with a fork.
5. While the trout cooks, melt the butter in a small saucepan over medium heat.
6. Add the sliced almonds and toast for 2-3 minutes, stirring constantly, until golden brown and fragrant.
7. Remove the saucepan from heat and stir in the lemon juice and parsley.
8. Transfer the grilled trout to a serving platter and drizzle the almond butter sauce over the top.
Nothing beats the contrast of the flaky, smoky trout against the rich, nutty sauce—it’s a harmony of textures that melts in your mouth. Serve it alongside a crisp salad or roasted veggies, and don’t forget to spoon any extra sauce over everything; it’s too good to waste!
Grilled Barramundi with Lemon Caper Sauce
Summer evenings on the patio just got a whole lot better with this grilled barramundi—it’s become my go-to for quick, elegant dinners that still feel special. I love how the flaky fish pairs with that bright, briny lemon caper sauce, making it perfect for both weeknights and impressing guests.
Ingredients
For the fish:
– 4 barramundi fillets (6 oz each)
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the sauce:
– 1/4 cup unsalted butter
– 2 tbsp capers, drained
– 1/4 cup fresh lemon juice
– 2 tbsp chopped fresh parsley
Instructions
1. Preheat your grill to medium-high heat (400°F) and brush the grates lightly with oil to prevent sticking.
2. Pat the barramundi fillets dry with paper towels—this helps achieve a crisp exterior.
3. Drizzle the olive oil over both sides of the fillets, then season evenly with kosher salt and black pepper.
4. Place the fillets skin-side down on the grill and cook for 4–5 minutes until grill marks form and the skin is crispy.
5. Flip the fillets carefully using a spatula and grill for another 3–4 minutes until the fish flakes easily with a fork.
6. While the fish grills, melt the unsalted butter in a small saucepan over medium heat.
7. Add the capers and cook for 1 minute until fragrant, stirring occasionally.
8. Pour in the fresh lemon juice and simmer for 2 minutes to slightly reduce the sauce.
9. Stir in the chopped fresh parsley just before removing the sauce from the heat.
10. Drizzle the lemon caper sauce over the grilled barramundi fillets immediately after plating.
Remarkably flaky and moist, the barramundi holds up beautifully against the zesty sauce, with the capers adding a delightful salty crunch. Try serving it over a bed of quinoa or with roasted asparagus for a complete meal that feels restaurant-worthy but is totally doable at home.
Conclusion
With these 25 grilled seafood recipes, you’re all set for a summer of delicious, healthy meals that’ll wow your family and friends. We’d love to hear which ones become your favorites—drop a comment below and don’t forget to share this roundup on Pinterest to spread the seafood love!
