Get Grilling With These Fish Recipes

Garnishing with fresh dill, ground sumac, and a drizzle of olive oil turns up the volume on these flame-kissed fish skewers. Get the recipe for <a href="https://www.saveur.com/grilled-swordfish-kebabs-recipe/">Grilled Swordfish Kebabs (Machli Kebabs)</a> (Thomas Payne/)
Fresh whole trout are stuffed with lemon slices and fennel fronds before a quick turn on the grill, yielding the flakiest, most flavorful fish. Get the recipe for <a href="https://www.saveur.com/grilled-trout-with-lemon-and-fennel-fronds-recipe/">Grilled Trout with Lemon and Fennel Fronds</a> (Kyle Johnson/)
Skewers of fish are rubbed with a citrusy achiote-and-tomato-based marinade and grilled for this popular Mexican beach snack. Get the recipe for <a href="https://www.saveur.com/grilled-fish-skewers-recipe/">Grilled Fish Skewers (Pescado Embarazado)</a> (Matt Taylor-Gross/)
Fish stuffed with loads of herbs and rubbed with a simple garlic butter are grilled whole, which leaves them with a smoky, charred flavor and tender meat. Get the recipe for <a href="https://www.saveur.com/article/recipes/whole-grilled-sea-bass/">Whole Grilled Sea Bass</a> (Marcus Nilsson/)
Smoky trout stuffed with cheese and sausage for a full meal. Get the recipe for <a href="https://www.saveur.com/grilled-stuffed-trout-with-pebre-sauce-recipe/">Grilled Stuffed Trout with Pebre Sauce</a> (William Hereford/)
Freshwater fish from the Tarim River are barbecued, butterflied, and splayed across long, thin salt-cedar branches around a burning fire, roasting them slowly and evenly. Get the recipe for <a href="https://www.saveur.com/chinese-cumin-chile-grilled-fish-recipe/">Chinese Grilled Fish with Cumin and Jalapeños (Xīnjiāng Kăoyú)</a> (Mathias Depardon/)
<em>Ssäm</em>, which is Korean for "wrapped," refers to the lettuce wraps that enclose spicy grilled fish in this recipe from Matthew Rudofker, executive chef at New York City's Momofuku Ssäm Bar. Get the recipe for <a href="https://www.saveur.com/fish-ssam-spicy-chile-sauce/">Fish Ssäm with Spicy Chile Sauce</a> (Farideh Sadeghin/)
Stuffing sardines with fresh herbs, garlic, and lemon before grilling suffuses them with zesty flavor. Get the recipe for <a href="https://www.saveur.com/article/recipes/grilled-gremolata-stuffed-sardines/">Grilled Gremolata-Stuffed Sardines</a> (André Baranowski/)
In this simple recipe, koji is added to salmon fillets before they hit the grill, which lightly cures them and adds an umami kick. Get the recipe for <a href="https://www.saveur.com/ama-koji-marinated-cured-grilled-salmon-recipe/">Koji-Cured Grilled Salmon</a> (Farideh Sadeghin/)
Chef Chris Fischer fell in love with the simple, robust marinades common to many Japanese dishes after traveling to Japan for work. Here he marinates fluke steaks—have your butcher cut them for you, or substitute flounder or sea bass steaks—in a sticky mixture of soy sauce, mirin, and honey. Get the recipe for <a href="https://www.saveur.com/soy-and-honey-glazed-fluke-steaks-recipe/">Soy-and-Honey-Glazed Fluke Steaks</a> (Elizabeth Cecil/)
This rockfish is lightly cured before being grilled and bathed in a rich mussel stock. Get the recipe for <a href="https://www.saveur.com/grilled-fish-rockfish-recipe/">Grilled Rockfish</a> (Charity Burggraaf/)
A bright salsa made from ripe mangoes, cilantro, red onion, and lime is the perfect foil for thick swordfish steaks. Get the recipe for <a href="https://www.saveur.com/article/recipes/grilled-swordfish-with-mango-salsa/">Grilled Swordfish with Mango Salsa</a> (Farideh Sadeghin/)
Chile heat brings out the sweetness of whole red snapper in this Jamaican recipe. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Grilled-Snapper-with-Habanero-and-Scallions/">Grilled Snapper with Habanero and Scallions</a> (Helen Rosner/)