If you’ve built your grill reputation on ribeyes and reverse-seared tomahawks, seafood probably feels like a side gig. Too dainty. Too quick. Too… lemon wedge. But here’s the secret no one told you: the ocean has cuts every bit as bold and meaty as what you’re pulling out of the butcher’s case. You don’t have to surrender your carnivore card to eat fish — you just have to stop treating it like a side salad.
Part of the hesitation is muscle memory. For decades, seafood has been presented as “the lighter option.” Something you order when you’re trying to be virtuous, or the plate that shows up at the wedding reception for the cousin who doesn’t eat red meat. No wonder steak loyalists have kept it at arm’s length.
But grilled right, seafood isn’t delicate, it’s primal. It spits, it sizzles, it leaves grill marks worthy of a cowboy’s favorite steakhouse. A swordfish steak dropped on hot grates doesn’t whisper; it announces itself like a bass drum. A tuna steak seared hard and sliced against the grain bleeds ruby in the middle like the best filet you’ve ever cut into. These aren’t “substitutes” for meat, they’re power players in their own right.
And here’s the kicker: seafood rewards the same instincts you already trust when cooking meat. You already know how a ribeye feels when it’s medium-rare, or how chicken thighs behave over coals. Just apply that intuition to fish and shrimp, and you’ll be shocked at how quickly it clicks. The skill set is already in your hands; the ocean just gives you a new playground.
Why seafood belongs on your grill
Steak and seafood have more in common than you think. Both thrive on high heat, both reward a good char, and both taste like pure luxury when you nail the doneness. A tuna steak seared rare has the same swagger as filet mignon. Swordfish has the chew of a New York strip. Shrimp, when it’s blistered over fire, gives sausage a run for its money.
And the kicker? Seafood is weeknight-fast. No low-and-slow fussing, no hovering with a thermometer. Five minutes on the grates and you’re eating like you own a beach house.
Best picks for steak lovers
Not all fish are created equal. If you’re new to the game, skip the delicate fillets and go straight for the brawlers:
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Tuna: Thick, dense, and best left ruby in the middle. Slice it like a rare steak and feel smug.
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Swordfish: Often called “the steak of the sea,” swordfish is meaty, grill-mark friendly, and practically designed for marinades.
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Salmon: Rich and fatty, with skin that crisps up better than most bacon. Grill it on a cedar plank if you really want to show off.
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Shrimp: They cook in minutes, snap like sausage, and carry spice blends like its their job.
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Scallops: Sweet, buttery, and sear into golden perfection. Think filet mignon’s younger, flashier cousin.
Seasoning seafood like a carnivore
This is where most people go wrong — they treat seafood like it needs a polite squeeze of lemon and nothing else. Nonsense. Hit it with the same swagger you’d use on steak.
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Rub a tuna steak with smoked paprika and cumin, then finish with a pat of chile-lime butter.
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Marinate swordfish in soy, garlic, and ginger, and watch it soak up flavor like brisket.
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Go classic with salmon: black pepper, salt, and a slab of herb butter melting over the top.
Seafood isn’t fragile — it’s a blank canvas that’s begging for boldness.
Grilling tips for perfect texture
Here’s the truth: fish can be tricky, but so was your first ribeye. A few moves make all the difference:
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Oil is non-negotiable. Brush the grates and the fish, or be prepared to lose half your dinner to the fire gods.
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High heat, fast hands. Most seafood is done in 3–5 minutes per side. If you wander off for another beer, you’re already late.
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Keep the skin on. It’s nature’s cast-iron skillet — crisps up beautifully and holds the fish together.
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Use skewers. Shrimp and scallops belong on sticks, unless you like fishing them out of the coals.
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Don’t skip the rest. Just like steak, seafood benefits from a minute or two off the heat to lock in juices.
Steakhouse-style sides
Think you’ll go hungry without a 16-ounce ribeye? That’s what the sides are for. Borrow straight from the steakhouse playbook. Swap the protein, keep the ritual.
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Creamed spinach with swordfish = luxury.
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Garlic mashed potatoes + scallops = surf and turf without the steak.
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Grilled asparagus with shrimp = pure summer.
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A pile of buttered rolls = soaks up any juice, land or sea.
Bold wine and cocktail pairings
Sometimes, rules should be broken. Go ahead and forget the tired “white wine with fish” rule. If you like big flavors, lean in.
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Pinot Noir: Earthy, food-friendly, and killer with salmon or tuna.
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Syrah/Shiraz: Smoky, peppery, perfect with swordfish or blackened shrimp.
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Champagne: Bubbles make everything taste indulgent — especially scallops.
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Cocktails: A Negroni with salmon? Yes. A smoky mezcal margarita with shrimp? Absolutely.
Seafood isn’t always delicate; it can hang with the same bottles and cocktails you’d crack open for steak night.
The carnivore’s takeaway
Seafood isn’t about giving up steak — it’s about expanding your territory. Tuna seared rare, swordfish with charred grill marks, shrimp snapping with spice — these are dishes that let you flex your grill skills, not compromise them.
So next time you fire up the grill, think beyond ribeye. Keep the creamed spinach, pour something bold in your glass, and give the ocean’s best a shot. You might just find your next carnivore obsession comes with fins.
