Men's Health

SEAFOOD GRILLING MADE EASY

Whole fish

This nose-to-fin showstopper only seems complicated.

Swordfish “thai pork chop style”

Its firm and meaty texture makes this fish as grunt-inducing as a good steak. Goes great with beer too.

Enough with the burgers and dogs. This year, the grill is your oyster—and soft-shell crab, and shrimp, and octopus. The American Heart Association recom mends 3½ ounces of fish twice a week, especially the fatty kind. Men average only an ounce or so. Don’t be that guy if you want to cut your risk of cardio vascular disease and colorectal cancer and generally enjoy life longer. So take your least eaten protein and throw it on your favorite cooking device. Grill these meals and harness the power of the sea.

RECIPES SEE PAGES 92–93

Soft-shell crab sliders

No need to fry. Cook ’em on coals for smoky flavor and less mess.

Octopus (yes, octopus)

Score instant chef cred by serving cephalopod at your next cookout.

Peel-and-eat shrimp

Keeping the shells on adds flavor and keeps them nice and juicy.

The best fish tacos you’ve never had

Supersavory caramelized onions take the place of standard salsa as a topper.

The six seafood recipes

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