Mahi Mahi pan grilled fillet by Arturo Féliz-Camilo

A simple and tasty way to prepare mahi mahi

Large grilled prawns by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Large grilled prawns

Grilled Salmon with Tomatoes and Cilantro Sauce by Salad Foodie

A dear friend prepared this for us and it's become our prized way of enjoying salmon fillets. She calls it Salmon Supreme, but I call it Salmon Divine! Tomatoes, onion, garlic and cilantro cook down to make the savory sauce for grilled salmon. Serve atop your choice of rice or pasta and add a side of bright vegetables or salad.

Grilled Fish Tacos by Salad Foodie

Tangy avocado salsa and grilled fish in a warm tortilla make for a much healthier fish taco than the usual restaurant variety. This recipe is based on one from Bill Phillips Eating for Life, though I had to sub a few ingredients due to what I had on hand. Too cold to grill outdoors, I used the counter top grill. No swordfish or tuna,…

Grilled salmon by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Grilled salmon

Grilled Tuna with Wasabi Mash by BearNakedBaker

Sea Bass by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Sea Bass

grilled fish with soy celery sauce by sunil k.nayar

very easy to make, with minimum ingredients, can be make with sauce or dry.

Barramundi with Nasturtium Pesto by BearNakedBaker

We love GOOD pesto in this house. Just before the killer freeze this week, I picked Nasturtium flowers to make some fresh pesto....and fresh Zucchini from market will be the "ribbon" on the gift... Dinner is served..... YUMMY!

Plank Grilled Salmon by Benjamin Christie

My Plank Grilled Salmon literally takes no more than ten minutes to cook and is seriously the best salmon you’ll ever taste. You can use any type of salmon for this recipe, but I’ve tasted fresh and smoked salmon from right around the world…Scottish salmon in London, Alaskan salmon in Seattle and Norwegian salmon while working in…

Peachy Salmon by Kevin Olomon

Wild Salmon was among the delicasies I first learned to appreciate while working in Alaska. Use any good store-bought peach preserves for this delicious "barbecue" basting sauce. The sweetness of the sauce pairs well and compliments perfectly the rich taste of wild salmon.

Sea Bass with Garbanzo Beans & Romesco by Mark Gordon

Slipper lobster (Teriyaki) by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Slipper lobster (Teriyaki)

Red Fish on the Half Shell by Chuck Subra

Grilled Grouper with Quinoa, Asparagus, Mint, and Meyer Lemon Dressing by Debi Shawcross