52 Seafood Recipes That Scream 'Summer'
Pick your favorite fish or shellfish and put a seasonal spin on it with these delicious recipes.
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Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved
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Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved
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Summer Seafood Ideas for Everyone
Warm weather and seafood go hand in hand. Whether you make a no-cook dish like bright and tangy ceviche or fire up the grill for marinated shrimp or perfectly charred salmon, seafood always feels light-yet-satisfying—which is perfect for hot, sunny days. You’ve got a lot of choices when it comes to grilled fish and seafood: family-favorite fish tacos, company-worthy seared scallops and more. So, how do you choose when there are so many delicious options? Work your way through this roundup, starting with a dish inspired by the flavors of a classic shrimp boil. We've included andouille, potatoes, corn, Old Bay and garlic—and upped the ante by simmering everything in an all-butter sauce. Serve family-style with toasted crusty bread for dipping so you don’t miss out on any of the delicious sauce.
Get the Recipe: Shrimp and Corn in a Butter Bath
Grilled Swordfish with Lemon, Mint and Basil
Giada's lemon, mint and basil dressing is bright and refreshing — just the thing to dress up swordfish's meaty flavor.
Get the Recipe: Grilled Swordfish with Lemon, Mint and Basil
Salmon Kushiyaki
This rendition of kushiyaki — the catch-all term for the popular Japanese technique of grilling skewered foods — is a play on a surf and turf, combining salmon with earthy shiitake mushrooms, for a dose of umami. Here the fish is first marinated in a mirin, sake, and miso mixture; the same mixture is also brushed on the skewers during cooking for a burnished glaze. Finish the skewers in the traditional way with a generous shake of furikake or shichimi togarashi, take your pick!
Get the Recipe: Salmon Kushiyaki
Tilapia and Shrimp Tacos with Cabbage Slaw
Get the Recipe: Tilapia and Shrimp Tacos with Cabbage Slaw
Grilled Shrimp Scampi in a Foil Packet
Here's a super-fast, simple and summery version of shrimp scampi — with no chasing your shrimp around the grill or dropping them through the grates. Plus, cleanup is a breeze!
Get the Recipe: Grilled Shrimp Scampi in a Foil Packet
Grilled Salmon Sandwiches
Get the Recipe: Grilled Salmon Sandwiches
Cumin-Grilled Sea Scallops with Chickpea Salad
Get the Recipe: Cumin Grilled Sea Scallops with Chickpea Salad and Red Pepper-Tahini Vinaigrette
Buttery Lobster Rolls
Lobster rolls don't have to be a luxury. This recipe gets them from the kitchen to your table in under an hour.
Get the Recipe: Buttery Lobster Rolls
Fish Skewers with Basil Chimichurri
Get the Recipe: Fish Skewers with Basil Chimichurri
Grilled Cedar Plank Salmon
Using a cedar plank to grill salmon is an effortless way to add enormous flavor to your dish. The fish takes on a lovely smokiness, stays wonderfully moist and the skin doesn't stick to the grates. We spiced ours up with a maple-ginger marinade and whipped up a quick side salad for a tasty, incredibly easy weeknight meal.
Get the Recipe: Grilled Cedar Plank Salmon
Crawfish Boil
Get the Recipe: Crawfish Boil
Shrimp Scampi Zoodles
Zucchini noodles stand in for pasta in this low-carb shrimp scampi makeover. And you may not even need a spiralizer (the special gadget that makes veggies into curlicues). Check your supermarket produce section; some stores sell spiral-cut zucchini.
Get the Recipe: Shrimp Scampi Zoodles
Grilled Tuna with Basil Pesto
Get the Recipe: Grilled Tuna With Basil Pesto
Giada's Grilled Salmon with Citrus Salsa Verde
Get the Recipe: Grilled Salmon with Citrus Salsa Verde
Cooler Shrimp Boil
The same insulation that keeps your beers icy inside a cooler can hold heat too. And thus, the seafood boil cooked in a cooler was born.
Get the Recipe: Cooler Shrimp Boil
Shrimp Scampi Pasta Salad
This shrimp-and-veggie-packed pasta salad proves that scampi doesn't have to be warm; the garlic-wine sauce also works beautifully when its chilled. To speed up the cooking, add the vegetables to the boiling pasta when it's just short of done. You'll find yourself using that trick over and over again.
Get the Recipe: Shrimp Scampi Pasta Salad
Barbecued Mahi Mahi with Yellow Pepper-Cilantro Pesto
Mahi mahi is a great fish to grill because it's firm and flaky at the same time. Bobby Flay adds brown sugar to his rub to help balance the spices as well as give the finished fish a caramelized top.
Get the Recipe: Barbecued Mahi Mahi with Yellow Pepper-Cilantro Pesto
Grilled Herb Shrimp
Get the Recipe: Grilled Herb Shrimp
Grilled Frozen Salmon in Grape Leaves
Grape leaves are the secret to grilling salmon from frozen. They keep the fish from sticking to the grill — plus, they're edible. Other bonuses of this quick method: The marinade freezes in place on the frozen fillets, making them easy to wrap and infusing them with flavor on the grill. And the half-cooked pieces stay firm so they're easy to turn. Round out the meal with rice and a salad.
Get the Recipe: Grilled Frozen Salmon in Grape Leaves
Salmon with Brown Sugar and Mustard Glaze
Get the Recipe: Salmon with Brown Sugar and Mustard Glaze
Grilled Lobster Smothered in Basil Butter
Get the Recipe: Grilled Lobster Smothered in Basil Butter
BLT Lobster Rolls
Get the Recipe: BLT Lobster Rolls
Grilled Side of Salmon Stuffed with Creamy Corn and Bacon
Stuffed with creamy sweet corn and slathered with a bright green herb butter, this crowd-pleasing salmon is as beautiful as it is delicious.
Get the Recipe: Grilled Side of Salmon Stuffed with Creamy Corn and Bacon
Low-Country Boil
Get the Recipe: Low-Country Boil
Grilled Fish on Pineapple Planks with Spicy Pineapple Salsa
This elegant yet incredibly easy preparation uses almost all the parts of a pineapple to yield tasty fillets of bass or snapper. The pineapple's peel acts as a buffer against the direct heat of the grill, preventing overcooking and keeping the fish moist, and its flesh becomes a tasty salsa that brings home the island flavors. The plating of the fish, right on the pineapple "planks," is dramatic and fun.
Get the Recipe: Grilled Fish on Pineapple Planks with Spicy Pineapple Salsa
Asian Grilled Salmon
Get the Recipe: Asian Grilled Salmon
Crawfish Boil
Crawfish boils are a messy, fun, hands-on, social experience and not as intimidating as one would think. Add as little or as much heat as you like—these little guys get more flavorful the longer they sit. Bring the spicy bold flavors of this Louisiana shellfish to your next backyard gathering. Don’t forget the paper towels!
Get the Recipe: Crawfish Boil
Moroccan-Style Striped Bass
Get the Recipe: Moroccan-Style Striped Bass
Grilled Shrimp Scampi
Get the Recipe: Grilled Shrimp Scampi
Buttery Lobster Rolls for Your Baby
Get the Recipe: Buttery Lobster Rolls For Your Baby
Grilled Trout Almondine with Radicchio and Orange-Almond Vinaigrette
Get the Recipe: Grilled Trout Almondine with Radicchio and Orange-Almond Vinaigrette
Grilled Halibut with BBQ Butter
Get the Recipe: Grilled Halibut with BBQ Butter
Spiced Crabs and Shrimp with Potatoes
Get the Recipe: Spiced Crabs and Shrimp With Potatoes
Grilled Salmon with Chinese Barbecue Sauce
Get the Recipe: Grilled Salmon with Chinese Barbeque Sauce
Spanish-Style Grilled Fish
Get the Recipe: Spanish-Style Grilled Fish
Grilled Tilapia with Lemon Butter, Capers and Orzo
Get the Recipe: Grilled Tilapia with Lemon Butter, Capers and Orzo
Grilled Sheet Pan Paella
A sheet pan is a handy stand-in for the traditional wide, low pan used to make paella in this easy version for the grill.
Get the Recipe: Grilled Sheet Pan Paella
Grilled Mahi Mahi with Jerk Spice
Get the Recipe: Grilled Mahi Mahi with Jerk Spice
Grilled Squid with Chamomayo
Get the Recipe: Grilled Squid with Chamomayo
Iron Chef Geoffrey Zakarian's Lobster Roll
Get the Recipe: Lobster Roll
Grilled Swordfish Skewers with Coconut, Key Lime and Green Chile Sauce
Get the Recipe: Grilled Swordfish Skewers with Coconut, Key Lime and Green Chile Sauce
Moroccan Grilled Salmon
Get the Recipe: Moroccan Grilled Salmon
Grilled Shrimp Skewers with Romesco Sauce
Seasoning and grilling shrimp to perfection doesn't take long at all, but to speed up Valerie Bertinelli's recipe even more, you can make the smoky romesco sauce a day ahead.
Get the Recipe: Grilled Shrimp Skewers with Romesco Sauce
Deviled Portuguese Lobster
Get the Recipe: Deviled Portuguese Grilled Lobsters
Grilled Salmon Steaks
Get the Recipe: Grilled Salmon Steaks
Lobster Taco Al Carbone
Get the Recipe: Lobster Taco Al Carbone
Fried Catfish
Get the Recipe: Fried Catfish
Gulf Coast Crab Cakes with Country Remoulade
Get the Recipe: Gulf Coast Crab Cakes with Country Remoulade
Fried-Catfish Rolls
Get the Recipe: Fried-Catfish Rolls
The World-Famous Maine Lobster Roll
Get the Recipe: The World-Famous Maine Lobster Roll
Triple-Citrus-Glazed Grilled Salmon
Get the Recipe: Triple Citrus Glazed Grilled Salmon
Viet-Cajun Seafood Boil with Lemongrass-Garlic Butter
This recipe is inspired by the crawfish boils I grew up with in New Orleans even before the term “Viet-Cajun” was coined. Back in the 1970s, Vietnamese immigrants to the Southern states (Louisiana and Texas in particular) like my family began combining classic flavors and techniques from their homeland with Gulf Coast ingredients, although it wasn’t until decades later that Viet-Cajun came to represent this distinctive seafood-oriented cuisine. Lemongrass, ginger, fish sauce and lots of garlic—this aromatic powerhouse makes a more traditional Cajun seafood boil distinctly Viet-Cajun. I’ve adapted this festive one-pot meal to incorporate some personal favorites while maintaining the hallmarks of a Viet-Cajun boil. Water and fresh orange juice are my family’s go-tos for the boiling liquid, but you can also swap orange juice for pineapple juice (a popular Vietnamese flavoring), or use light beer, which is more common in East Coast boils. Mushrooms and quail eggs are my additions, and although they’re not traditional I see them more often in restaurant-style boils. And finally the sauce: Viet-Cajun boils are commonly tossed in a simple-to-make spiced lemongrass-garlic butter; since the ones I grew up with in Louisiana weren’t soaked in sauce, I prefer to spoon a little bit of the butter over the top but serve most on the side for guests to toss or dip as much or as little as they like.
Get the Recipe: Viet-Cajun Seafood Boil with Lemongrass-Garlic Butter