649 fish barbecue recipes

Jack's turkey burgers ground from skinless turkey thighs with parsley, fresh thyme, breadcrumbs, and minced onion. Charcoal-grilled patties with deep flavor and a juicy interior.

Grilled steaks marinated in red wine, garlic, and Worcestershire then crusted with grainy mustard and cracked black pepper. The mustard caramelizes on the grill into a peppery, fragrant bark.

Mushroom beef patties smothered in a basil cream sauce, topped with melted cheese and onions. Salisbury steak taken up a notch with a hot-pepper kick and fresh mushrooms.

North Carolina barbecue with chopped pork shoulder in a tangy vinegar and cayenne mopping sauce. Traditional Eastern-style chopped 'cue, slow-roasted and served with slaw.

Grilled cheese sandwich with olivada: challah bread smeared with briny black olive paste, layered with Swiss cheese and optional tomato, grilled crisp. A Mediterranean twist on a classic.

Grilled butterflied leg of lamb marinated in red wine vinegar, garlic, and red pepper flakes, served with a briny olive relish. A Mediterranean centerpiece for spring entertaining.

Grilled summer squash halves brushed with lemon, rosemary, and margarine, then charred over medium-hot coals until tender. A low-calorie, diabetic-friendly side for any cookout.

Grilled chicken breasts marinated in cilantro and serrano chile, served with a buttery cucumber-white wine beurre blanc for a cool-meets-heat backyard dinner.

Marinated grilled portobello mushrooms in an olive oil vinaigrette with balsamic vinegar and lemon juice. Three cooking methods included: grill, broil, or bake.

Juicy grilled shrimp marinated in herb butter with garlic, lemon, and shallots, then skewered and grilled over hot coals in minutes. Served on fresh spinach for the ultimate Aussie barbie appetizer.

Grilled jumbo shrimp marinated in citrus zest and herbs, served over sauteed vegetables with a triple-citrus honey-Dijon vinaigrette. An elegant plated dinner.

Grilled veal chops marinated 6-8 hours in balsamic vinegar, rosemary, shallots, and garlic, then finished with a balsamic reduction drizzle and basil oil. A restaurant-quality main course.

Honey barbecued salmon with a spicy honey-ketchup glaze featuring curry, jalapeno, and coarse mustard. Grilled fillets served on mache lettuce with a malt vinegar-cilantro dressing.

Southern minced barbecue pork shoulder slow-boiled with vinegar, cayenne, and hot sauce, then chopped and seasoned. A tangy, vinegar-based pulled pork in the Eastern Carolina tradition.

Grilled Thai shrimp marinated in spicy Thai dressing then barbecued in their shells. A 2-ingredient grilled shrimp recipe that lets the marinade do all the talking.

Grilled flank steak marinated in lemon and garlic, served with grilled zucchini, fresh basil tomatoes, and toasted Italian bread. A complete summer meal off the grill.