The fish gets softly smoky, and the mustard-honey glaze gets lightly charred. Fish is about to be named your grill's MVP this summer. So fast and easy to prepare, these shrimp are destined to be the hit of any barbeque. this link is to an external site that may or may not meet accessibility guidelines. Grilled until lightly charred and paired with fresh tomato and grilled bread, it's the perfect supper for a warm evening. My 2 and 4 year-olds love it and eat more shrimp than their parents! You can also use the tare marinade for any cut of salmon. Above and beyond the ingredients, the cooking method, or should I say methods, couldn't be easier. Here, it teams up with shrimp, tomatoes and Cajun seasoning for a satisfying meal with a taste of New Orleans. Serve with rice and a simple stir-fry of baby corn, shiitake mushrooms and snow peas. Here, chimichurri made with fresh parsley, olive oil, lemon juice, water, garlic, and shallot dresses buttery halibut. Presenting a new way to party together—virtually. Served with a small portion of brown rice, a tangy sauce made with onion, coriander, cumin and a kick of garlic - you'll have everyone reaching for another. Butter, lemon pepper and fresh parsley perk up the flavors for this versatile main course. Give flaky halibut the foil-packet treatment with burst cherry tomatoes and spicy, paprika-loaded sausages. Also, always coat fish with oil to prevent sticking. Photo by Caleb Adams, Food Styling by Anna Stockwell, Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Susie Theodorou, Photo by Alex Lau, Food Styling by Susie Theodorou, Amy Wilson, Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich, Photo by Chelsea Kyle, Food Styling by Anna Stockwell, Photo by Joseph De Leo, Food Styling by Pearl Jones, Tara Donne, food styling by Chelsea Zimmer, Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson, Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Andy Baraghani, Photo by Michael Graydon & Nikole Herriott, Grilled Coconut Shrimp With Shishito Peppers, Grilled Halibut with Tomatoes and Hearts of Palm, Clams with Spicy Tomato Broth and Garlic Mayo, Grilled Swordfish with Tomatoes and Oregano, Grilled Salmon with Meyer Lemons and Creamy Cucumber Salad, Grilled Spiced Snapper with Mango and Red Onion Salad, Grilled Shrimp, Zucchini, and Tomatoes with Feta, Grilled Salmon Steaks with Cilantro-Garlic Yogurt Sauce, Garlicky Grilled Squid with Marinated Peppers, Grilled Scallops with Nori, Ginger, and Lime, Crispy-Skinned Salmon with Whole Lemon–Sesame Sauce, Grilled Salt-and-Pepper Black Bass with Curry Verde, Linguine with Grilled Tuna, Capers and Parsley, Grilled Clam Toasts With Lemon and Green Olives, Grilled Red Mullet with Charred Onions and Pine Nuts, Grilled Halibut Niçoise with Market Vegetables, Chile-Lime Clams with Tomatoes and Grilled Bread, Grilled Turbot with Celery Leaf Salsa Verde, Halibut with Spicy Sausage, Tomatoes, and Rosemary, Head-On Prawns with Chile, Garlic, and Parsley, Grilled Swordfish with Charred Leeks and Citrus, Grilled Squid with Chile Dressing And Radishes, Wood-Grilled Oysters in Chipotle Vinaigrette, Grilled Octopus with Kale, Tomatoes, and Beans, Grilled Butterflied Prawns with Sriracha-Lemongrass Butter, Grilled Branzino With Cilantro-Mint Relish.