Our Best Fish, Hot Off the Grill

Those who love the bold Mediterranean flavors of puttanesca sauce and grilled fish will love this hearty open-faced sandwich. Perfect for a stylish outdoor lunch, this dish features grilled bread topped with peppery arugula, halibut, and a garlicky tomato salsa strewn with bits of olive and caper.

Recipe: Halibut Sandwiches with Grilled Puttanesca Salsa

Adventurous eaters will lap up the creamy sauce spiked with wasabi, a fiery, pale-green Japanese horseradish. When spooned on top of a sesame- and pepper-rubbed tuna steak, it really highlights the dish's Asian flavors.

Recipe: Tuna 'London Broil' with Wasabi Cream

With a meaty texture and full-flavored taste, swordfish stands up to the assertive spices in this Jamaican-inspired recipe. The steaks are coated in a tenderizing marinade of yogurt, lemon juice, and common spices like garlic powder, ground cumin, and ground cinnamon, but it's the spoonful of jerk seasoning that gives this dish that special kick.

Recipe: Aromatic Swordfish Steaks

Get raves at your next backyard barbecue with these colorful and healthy swordfish kabobs. The secret is in the 12-ingredient marinade, a fabulous brew made from staples such as soy sauce, honey, rosemary, and citrus zest.

Recipe: Zesty Swordfish Kabobs

Justifiably popular for its tender flesh and sweet, delicate flavor, snapper is commonly caught in tropical and semitropical waters, such as those near the Caribbean. Here, it is cloaked in a traditional French West Indian sauce featuring lime juice, garlic, thyme, and incendiary Scotch bonnet chiles.

Recipe: French West Indian Grilled Snapper with Caper Sauce

Chef Adolfo Garcia’s love of fresh seafood and his Panamanian ancestry are reflected in this marinated fish recipe. The marinade of bell peppers, olives, onions, and tomato juice also serves as a sauce for the mahi-mahi.

Marinate halibut or mahimahi fillets in a mixture of vinegar, olive oil, cumin, and cilantro, then grill and serve on a bed of spicy slaw.

Make low-fat fish tacos by grilling the fish instead of frying it, and topping the tacos with a light tartar sauce.

Although imported swordfish is endangered, the population for North American species is healthy. Check with your fish seller to make sure the fish you purchase was caught in the United States or Canada.

Top grilled striped bass with a savory fennel relish and serve over a bed of wilted spinach for a sophisticated main dish.