Seafood on the Grill: Tuna, Lobster, Shrimp & Fish Recipes

Seafood on the grill is underrated. Most people stick to beef and chicken, and they’re missing out.

Here’s what I know: a hot grill, fresh seafood, and the right technique gets you restaurant-quality results at home in minutes. No smoking for hours. No long ingredient lists. Just flame, heat, and timing.

This is your guide to grilling seafood like you know what you’re doing. Because after these recipes, you will.

Tuna

Tuna steaks are built for the grill. High heat, seared exterior, rare center. If you like your tuna at a sushi bar, you’ll love grilled tuna.

• Grilling Tuna to Perfection — This is the recipe to start with. Simple seasoning. Hot grill. Perfect timing. Rare center, seared crust. Restaurant quality and faster than you’d think.

How to do it right: Pat the tuna completely dry. Season aggressively (tuna can handle it). Get your grill screaming hot. Oil the grates. Sear 2-3 minutes per side for rare. Let it rest 2 minutes. That’s it. The inside should be cool in the middle. Some people think that’s wrong. Those people are wrong.

Lobster

Lobster on the grill is intimidating the first time. After that, it’s easy. Beautiful. Impressive.

Lobster Tails

The classic approach. Butterfly them open, brush with butter, grill cut-side down.

• How to Grill Lobster Tails — The foundational technique. Butterflied, exposed to the heat, finished with butter and maybe lemon. That’s the template.
• How to Split and Grill Lobster Tails — The step-by-step method. Detailed. Takes the mystery out of it. You’ll be confident from step one.

Whole Lobster

More ambitious, more impressive, more delicious.

• How to Grill Whole Lobster — The full technique. Split it. Grill it. Finish it. Worth the extra effort for special dinners.

Shrimp

Fresh shrimp on the grill cook fast and taste incredible. Get them on hot grates, don’t crowd them, and watch the timing.

Chipotle Lime Grilled Shrimp — Smoky and spicy with bright citrus. Ready in minutes. The chipotle adds complexity without overpowering the delicate shrimp.

Honey and Sake Glazed Shrimp — Sweet and savory Asian-inspired glaze that caramelizes beautifully. Restaurant-quality results with simple ingredients.

Grilled Bacon-Wrapped Shrimp — Crispy bacon, tender shrimp. This is the one that disappears first at every cookout. Simple but absolutely irresistible.

Fish

Fish fillets and steaks are perfect for the grill. The right temperature and timing keep them moist and flaky.

Salmon with Mango Salsa — Perfectly grilled salmon topped with fresh, tropical mango salsa. The brightness of the fruit cuts through the richness of the salmon.

Grilled Mahi-Mahi Tacos — Firm and mild. Grills beautifully with a gentle char. Fresh and delicious, ready for taco night.

There you have it. Six different seafood options. Six different techniques. All of them proven on the grill, all of them delivered from my kitchen to yours. Pick one. Master it. Your dinner guests will remember it.

Make it. You can thank me later.

— Rex