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Favorite grilled fish recipes

21 Recipes
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By Noelle Carter
Grilled shrimp skewers with charmoula make for a quick yet flavorful dinner. Recipe: Grilled shrimp skewers with charmoula

Grilled shrimp skewers with charmoula

15 minutes
Serves 2 to 4

Romesco with grilled bread, spring onions and shrimp

45 minutes
Serves 4 to 8

Monterey Bay sardines with frisee salad

45 minutes
Serves 4
Pile the fish into warm tortillas with plenty of shredded cabbage and a fresh tangy lime-garlic vinaigrette. Recipe: Grilled halibut tacos

Grilled halibut soft tacos with lime-garlic vinaigrette

30 minutes
Serves 4
Lemon shrimp kabobs are barbequed on the grill for the party.

Grilled shrimp and lemon wedges

25 minutes
Serves 4
CALCOOKS: Grilled salmon with fennel slaw as photographed in the photo studio at the L.A. Times, Thursday afternoon in downtown L.A.

Grilled wild salmon with fennel slaw

30 minutes
Serves 8
Fresh mussels grilled with wine and chorizo. Recipe: Grilled mussels with chorizo and wine.

Hurley's grilled mussels with red wine and chorizo

30 minutes
Serves 2
A whole snapper is covered in seasoned bread crumbs then grilled. Recipe: Grilled whole snapper.

Grilled whole snapper with tomato-cucumber salad

45 minutes
Serves 4 to 6
126459.FO.0725.FishGrill--Digital images taken 07/25/07 of grilled mackerel with salmoriglio.

Grilled mackerel with salmoriglio

30 minutes
Serves 4 to 6

Grilled squid with white bean salad

35 minutes
Serves 4 to 6

Grilled lobster with shallot butter and cucumber `noodles'

1 hour
Serves 6

Grilled spot prawns with garbanzo beans, tomatoes and arugula

15 minutes
Serves 6

Prosciutto-wrapped halibut with grape tomato salad

25 minutes
Serves 6
Lobster grilled with lemond and melted butter.

Grilled Pacific spiny lobster

45 minutes
Serves 4
Shrimp with Tamarind Recado, as photographed in the L.A. Times photo studio, Wednesday afternoon in downtown L.A.

Shrimp with tamarind recado (marinade)

50 minutes
Serves 4
Digital Image taken on Thursday, 6/10/2004, Studio City, CA - Photo by Ricardo DeAratanha/Los Angeles Times -- Lobsters and sweet onion rings, that Chef Ludovic Lefebvre (cq) was cooking on the BBQ using Japanese wood.

Grilled lobster with citrus and tarragon

30 minutes
Serves 4

Pineapple Salad With Grilled Mahi-Mahi

30 minutes
Serves 4

Grilled sardines with white bean salad and pesto

35 minutes
Serves 4 to 6
Wine importer Didier Pariente places swordfish kabobs brushed with Chermoula sauce on the grill while cooking a Moroccan lunch with wine pairings at his in-laws' home in Los Angeles on Monday, June 15, 2015.

Grilled swordfish skewers with chermoula sauce

45 minutes
Serves 4

Grilled salmon with dill

20 minutes
Serves 4

Whole Grilled Branzino

50 minutes
Serves 1 to 2

Noelle Carter

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.

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