Forget the Hot Dogs and Hamburgers and Grill Your Seafood This Summer

When the temperatures are soaring like they have been this summer, the last thing you want to do is turn on the oven. In my unconditioned kitchen, sometimes just turning the stove on is enough to destroy my appetite for hours on end. That’s why grilling seafood outdoors is such a joy during the warmer months of the year: You get to enjoy a hot home cooked meal without unintentionally turning your kitchen into a sauna.

Growing up in the American Midwest, hamburgers and hot dogs were standard grill fare for my family and I, and the occasional steak or BBQ chicken would sometimes make an appearance, but we had very little grilled seafood, apart from the occasional salmon or tuna filet. The first time I had grilled clams, though, I realized that seafood was basically made to be grilled. The light, neutral or sometimes delicately fishy flavor of seafood works especially well with the smokiness that the grill imparts, and to me, seafood is vastly more appealing during the times of year when grilling seems like a good option.

Let’s take a look at some ideas for your next seafood grill out.

1. Mussels

If cooking shellfish in a pot seems like too much work (or too much clean-up), you may want to grill your mussels instead. You don’t have to make a broth from scratch—just pop the cleaned and unopened mussels directly onto the grates of the grill. Let them sit there until they gradually pop open, a process that should only take a few minutes. There are so many different ways to serve grilled mussels, but to keep things simple, just drizzle them with some lemon juice and sprinkle them with fresh green herbs like chives, parsley or cilantro.

2. Shrimp

Shrimp takes particularly well to the grill, especially if you happen to be using charcoal. Regardless what type of grill you’re using, though, you’ll have to decide if you want to peel your shrimp before you throw it on the grill. The benefit of peeling beforehand is that you can devein the shrimp, and it’ll be easier to eat right away. However, leaving the shell intact helps protect the shrimp from losing too much moisture during the cooking process. Personally, I like leaving the shell intact and skewering the shrimp from tail to head for more of a snacky vibe.

3. Lobster

Despite its high price tag, boiled lobster can be, frankly, bland. If you love lobster but are looking for a way to add a bit of flavor, cut one down the middle and place it on the grill. Although you can grill lobster whole, opening it up prior to cooking allows it to take on more of that smoky flavor. First, place it flesh side down on the grill and let it cook for around five minutes before flipping it over and seasoning the meat with lemon juice, butter, herbs, Old Bay or whatever else you have on hand. If you’re not quite hungry enough to eat a whole lobster, you can opt for lobster tails instead.

4. Octopus

There are few pleasures as acute as grilled octopus. I love grilling baby octopus on skewers, allowing the legs to get nice and crispy in the heat of the flames. However, you can even cook a whole large octopus on the grill if you’re feeding a crowd. Like a lot of seafood, octopus needs little more than some lemon juice and salt to make it taste incredible, but you can use whatever seasoning works best for your needs. Just make sure you keep a close eye on the octopus as it cooks; it’s easy to overcook it, which might yield it too rubbery.

5. Clams

Eating grilled clams in the sun, preferably near a sparkling body of water, is one of summer’s greatest delights. Luckily, it’s incredibly easy to grill your own clams. Like mussels, clams are incredibly easy to cook on the grill. Just place them directly onto the grates and wait until they open, which indicates that they’re done. There’s no need to turn them during the cooking process. Once they’re off the grill, you can season them as you wish.

6. Crab Legs

Crab legs are also delicious on the grill and can offer a more complex flavor than boiling can. The important thing is keeping the crab legs moist, as they can easily dry out in the heat, so make sure you spritz them with oil before putting them on the grill. Placing them in tin foil can help them retain more of their moisture, but putting the crab legs directly on the grill will give you more of that smoky flavor you may be going for.

7. Whole Fish

Learning how to grill a whole fish can take some practice, but once you master it, it’s an invaluable party skill. Cover the fish with plenty of oil to prevent it from sticking and place it on the grill, turning it over when the fish pulls away from the grates easily. You’ll want to get a char on the skin, guaranteeing those crispy bits for your fish skin-loving guests.

Samantha Maxwell is a food writer and editor based in Boston. Follow her on Twitter at @samseating.