238 fish barbecue recipes

Cold-smoked grilled pompano with a smoked tomato and aged balsamic vinaigrette. A two-stage technique that builds deep smoke and char on a rich Gulf Coast game fish.

Grilled tuna steaks with citrus shallot vinaigrette featuring blanched lemon and lime peel, rice vinegar, shallots, and a touch of red pepper flakes. A quick 30-minute summer seafood dinner with a bright, restaurant-style finish.

Easy grilled salmon over a bed of lemon-dressed radicchio, finished with a fresh raw tomato sauce. A light, fast, summery main where bitter greens and bright tomato cut the richness of the fish.

Lemon olive oil basting sauce with garlic, oregano, and lemon zest. A bright, Mediterranean-style sauce for grilling chicken, lamb, pork, or fish.

Rosemary kissed lamb and shallot skewers for the barbecue.

Overnight marinated pork ribs slow-grilled with tangy vinegar ketchup baste for fall-off-the-bone tenderness and smoky char on the grill.

Crock-pot BBQ chicken slow-cooks a whole chicken in a homemade barbecue sauce of tomato passata, molasses, brown sugar, and vinegar until fall-off-the-bone tender. Hands-off, no bottled sauce required.

Barbequed swordfish with a spicy tomato glaze and a Mediterranean black olive, cucumber, and plum tomato salad. A composed summer plate finished with a Dijon-chive vinaigrette for restaurant-level dinner party plating.

Grilled Pork Tenderloin with Steamed Asparagus recipe

Hawaiian burger sauce with barbecue sauce, pineapple juice, Worcestershire, black pepper, and scallions. A sweet-smoky topping for grilled hamburgers, ready in minutes.

Grilled hot Italian sausage sandwiches with charred poblano, red, and yellow bell peppers, onions, and horseradish mustard on hollowed-out sandwich rolls.

Beer-marinated flank steak with soy, lime, and brown sugar bathing overnight, then hitting hot grates for a caramelized crust. Sliced thin across the grain for tender, beer-smoky strips that beat any expensive cut.

Grilled portobello mushrooms with mango chutney: meaty caps marinated in vinegar, miso, and soy, then crosshatch-grilled and plated on arugula with a fresh diced mango-jalapeño-pepper relish.

Bloody Mary marinade made with V8 juice, vodka, horseradish, and hot sauce for poultry, pork, or fish. The cocktail-inspired marinade tenderizes and seasons in one step with bold tomato heat.

Grilled swordfish plates over herbed couscous ringed with a quick vegetable minestrone broth of garlic, basil, and fresh herbs. Light Mediterranean dinner with three textures.

Grilled grouper marinated in tequila, triple sec, and lime juice, served with fresh tomato-jalapeno salsa. A margarita-inspired fish dish straight off the grill.