Grilled Seafood of the Mediterranean

Also known as European seabass, this fish pops up in cuisine across the Mediterranean. Known in France as loup de mer and in Greece as lavraki, most Mediterranean cultures have a twist on grilling up this mild fish. This Italian pesce alla griglia is typically stuffed with flavors like onion, garlic, lemon, and rosemary. It's usually served whole, so watch out for the head and bones. For wines, a bright white can bring out notes in the fish. You'll be hard-pressed to find bad seafood in Italy, but the best will be down south in the Amalfi Coast, the islands in the Gulf of Naples, and the Sicilian region.

Grilled sardines are prominent in Portuguese cuisine, but can also be found in Spain under the name of espetos, in Italy as sardinas alle griglia, in Croatia as srdele na gradele, and in Morocco as sardines m'joujine. This Portuguese variety is a popular appetizer, particularly in Lisbon, where they’re commonly served up at seaside tascas or small restaurants that focus on traditional food, large portions, and reasonable prices. Sardines are unique in the world of seafood because the entire fish—heads, bones, and all—is edible.

While not technically a fish (octopi fall into the mollusk category), grilled octopus has earned a spot on the list as a staple in the region. It crops up across the Mediterranean, from fine French dining to Spanish tapas, but it's particularly renowned in Greece. Typically a meze, or appetizer, the octopus is boiled, seasoned, and grilled to make htapodi xidato, a fresh octopus salad served in vinegar, olive oil, and lemon juice. According to NPR, there's one surefire sign that you’re at the right taverna for delicious authentic grilled octopus: search for the dangling tentacles of the fresh catch of the day hanging out to dry, the first step in the traditional preparation process.

Another Grecian entry on the list, fagri is a delicacy served ultra-fresh from the surrounding Mediterranean Sea. Fagri is a type of red sea bream sought after for its salty, briny yet sweet flavor. Every travel blog and food review raves about their favorite secret spot for fagri in Greece. A consensus is that you'll find the best and the freshest on islands like the Cyclades, Ionian islands, and Crete, known for their exceptional grilled seafood.

Morocco brings a barbecue twist to the grilled fish scene. Chermoula kebabs can be made with either meat or fish with veggies like eggplant, zucchini, or tomato featured alongside. Chermoula is a Moroccan marinade also popular in neighboring Tunisia and Algeria, made from olive oil, lemon juice, garlic, and cilantro. The seafood version of these kebabs usually uses hearty white fish that can withstand the skewering and grilling process, with a popular choice being the sought-after swordfish. Chermoula kebabs are a prominent street food in souks, or Moroccan marketplaces. The fish variety you'll find at these shops will likely be made with sardines.

"Pescado a la Plancha" translates to "fish on the grill." It can be whipped up with many types of fish, although a white fish like sole is a common choice. What makes it unique is the preparation—la plancha refers to a flat grill rather than a grated cooking surface. This gives the fish a crisp, crunchy exterior while keeping the inside flaky and soft. Find top-tier grilled fish and infinitely more culinary delights at Güeyu Mar in Asturias, a Michelin Guide ranked restaurant for Spanish seafood.

Uskumru is the Turkish name for grilled Atlantic mackerel. A top spot to sample uskumru is the restaurant of the same name, Uskumru, in Istanbul. Tucked beneath the Bosphorus Bridge, you can dine on fresh seafood while overlooking the water through floor-to-cieling glass windows or outdoor patio. Many meyhanes, or traditional Turkish taverns, also serve uskumru and a variety of other fish dishes like lakerda, a pickled fish dish made with Atlantic bonito, or the pan-Mediterranean favorite, grilled seabass.

Like many similar regional dishes, Riba sa Žara means "grilled fish" and can use various fish like sardines, brancin, seabass, or scorpionfish. If you see zubatac, also called Dentex, on the menu, don't hesitate to try it. This fish is a popular choice throughout Croatia, usually prepared with minimal ingredients and a generous amount of salt. The nation's capital, Dubrovnik, is on the east coast and home to dozens of seafood spots. Proto Fish, built inside a charming brick building with a rooftop patio and streetside seating, is listed in the Michelin Guide and offers a range of authentic Croatian dishes. The konobas, or traditional taverns, of the coastal city of Split are also top spots to sample the national cuisine.