As long as you don't overdo it, fish remains tender, moist and juicy when cooked on a hot grill. Once the fish flakes and is no longer translucent, it's ready to go. These recipes — some of them easy enough for a quick weeknight meal — will allow you to create some light and delicious summer dinners.
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by Maria Dolores Beatriz
Recaito is a mixture of yellow onion, chiles, garlic cloves, green bell pepper and cilantro, combined in a blender. The papaya sauce adds sweetness to the spice.
Per serving: 285 calories, 2g saturated fat, 16g carbohydrates, 34g protein, 252mg sodium
by Linda Zimmerman
Plantains, a staple of Asian, Latin American and Caribbean cooking, have a near-black skin when ripe. The almonds and cracked peppercorns make a perfect coating on the mahimahi in this recipe.
Per serving: 422 calories, 2g saturated fat, 54g carbohydrates, 30g protein, 7g fiber, 332mg sodium
Yogurt is used to tenderize the cubed fish (you can use salmon if you prefer it to monkfish) in this easy recipe. Served with brown rice, it makes for a low-fat, light meal.
Per serving: 157 calories, 3g saturated fat, 0g fiber, 0.35g sodium
by Beatrice Ojakangas
This tuna in this recipe can be cooked using an outdoor grill or an oven. The sweet-and-savory marinade caramelizes beautifully on the fish either way.
Per serving: 280 calories, 2g saturated fat, 3g carbohydrates, 40g protein, 0g fiber, 402mg sodium
by Joey Altman
If you grill shrimp with the shells on, they deliver even more delicious flavor. The combination of sweet, spicy and tangy that comes from mint, basil, cilantro, lime juice, fish sauce, chile and sugar is characteristic of Thai cuisine. You can serve the shrimp as appetizers or a main dish.
Per serving (not including Emerald Sauce): 143 calories, 0g saturated fat, 22g carbohydrates, 8g protein, 1g fiber, 104mg sodium
Next page: Trout, Halibut and two more delicious grilled fish recipes. »