40 Grilled Fish Recipes That Might Be Even Better Than Burgers (2024)

Being a meaty, tender fish, mahi mahi stands up well to the grill and is even better when marinated. Throw the fish on a tortilla with some spicy pineapple-jalapeño salsa, and you'll have an amazing summer taco night.

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Not sure about cook time? Feel free to take a peek! The shrimp should be pink and opaque and the steak—depending on how you like it—should be slightly pink in the very middle. Do open the packs carefully and slowly, exercising caution to avoid the steam trapped within!

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Long live the pineapple bowl. Not only is it a super-cute and fun way to serve dinner, but it also guarantees that whatever you’re about to eat is going to be loaded with plenty of fresh, delicious pineapple. In this case, we’ve got jerk marinated shrimp, sweet peppers, and a sweet and spicy glaze that will make you want to lick your plate clean.

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Like our sheet pan shrimp boil, this recipe cuts down on the production, but not the flavor! Foil packs turn a shrimp boil into individual parties that are so easy to throw onto the grill. It's everything you love with way less work.

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Lobster tail is kinda expensive, and therefore seems pretty fancy. Don't be intimidated though, it's actually incredibly simple to make! This recipe comes together in under 30 minutes and is a great dinner to make for a special occasion. The herb butter is PERFECT.

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Grilling fish can be intimidating, but with foil packs, there's no need to stress. Rather than worry about the fish sticking to the grates or flipping the flaky flesh, you'll fold the salmon up in tin foil instead. It's not just fish inside, either—there's a medley of zucchini and yellow summer squash with a smoky honey-chipotle sauce. 😍

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The best part about this recipe? The sweet and spicy sauce doubles as a marinade and a glaze—don't forget to reserve some for basting the shrimp while it's on the grill!

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Maybe you've tried your hand at calamari and want to branch out, or perhaps you've tried grilled octopus on vacation and wanted to bring a piece of the Mediterranean home with you. Whatever the reason, making grilled octopus is so much easier than you might think and is worth trying at home.

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Pureeing the salmon fillet with egg to make these Greek-inspired burgers isn’t the sexiest process, but it’s key in helping these patties hold together. Trust us, it's worth it (that, and the tangy feta-yogurt sauce!).

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These swordfish steaks, shallots, and radishes are simply seasoned with olive oil, salt, and pepper. After a quick-ish grill, they are dressed with a nutty, salty, sweet, and umami-packed hazelnut miso sauce that will blow your mind.

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Those who say that good things take time have clearly never grilled a tuna steak—once the grill is preheated, they only take around 5 minutes! Serve them topped with our grilled scallion sauce over greens or brown rice for the perfect light summer meal.

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There are no extraneous ingredients in these tacos—once you grab shrimp, you've probably got almost everything to make these already! We left the tails on the shrimp for grilling, but feel free to take them off.

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Grilling not only makes oysters easier to shuck and serve—the heat loosens the shell, meaning you just need to gently pop off the lid—it also heightens their briny flavor and imparts a subtly smoky char. For these, you'll dollop a bit of kimchi butter onto each opened oyster and return them to the grill until the butter melts and mixes with the oyster liquid. Truly, they're heaven.

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The fish—we use cod, but any flaky variety, like tilapia, works—marinates in a mixture of lime juice, chili powder, and cumin that will become your standard. But the real gem of this recipe is the red cabbage slaw—don't skip it. It takes just a few minutes to toss together, and its brightness is the perfect condiment to the spiced cod.

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Turns out you CAN make rice on the grill—using instant rice and quick-cooking shrimp and broccoli means you can enjoy all your favorite stir-fry flavors, outdoors!

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Using a cedar plank is the most foolproof (and delicious!) way to grill salmon. To prevent burning, the planks need to be soaked for at least 2 hours in water. While the planks soak, you'll quick-cure the salmon with a to-die-for mixture of brown sugar, salt, smoked paprika, and garlic powder. Yum!

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Cooking fish in these foil packs is a total cinch. Using foil over the grill means your fish stays in one tender piece throughout the cooking process, until it meets your fork. With a simple drizzle of honey, lime, and corn, you have all the sweet-tart freshness of summer in one neat little package.

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If you're really paranoid about this gorgeous red fish sticking to your grill, make sure to cook over high heat and don't touch the snapper until its skin is crispy. You could also cook over a few slices of lemon or onion to provide a protective layer. Not only will this ensure no stuck bits, but it will also add some flavor to your fish.

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Labneh is a Middle Eastern strained yogurt that’s creamy, tangy, and thicker than Greek yogurt. It’s rich and luscious, so it takes kindly to basically anything grilled and charred, like the ahi tuna and broccolini here.

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Cooking scallops might seem fancy or intimidating, but they're extremely easy to make at home. Though you typically see scallops pan-seared—and they're obviously delicious that way—grilling scallops adds a different dimension of flavor and a slight smokiness you'll love.

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