Photo of Grilled seafood with herbed yogurt sauce by WW

Grilled seafood with herbed yogurt sauce

Total Time
36 min
30 min
6 min
If you prefer, grill the tilapia and salmon fillets whole, then cut each fillet into 8 portions to serve. Garnish with lemon wedges. Pair this seafood medley with grilled corn. Simply place the corn on the grill for about 10 minutes.


Olive oil cooking spray

4 spray(s)

Plain fat free Greek yogurt

1¼ cup(s)


2 Tbsp, chopped fresh


2 Tbsp, chopped fresh


1 clove(s), crushed through a press

Lemon zest

1 tsp, grated


½ item(s), medium, squeezed

Table salt

¾ tsp, divided

Fresh lemon juice

1 Tbsp, plus wedges for serving

Uncooked tilapia fillet

¾ pound(s), or other firm white fish filet, cut into 1 1/2-inch pieces

Uncooked skinless wild salmon fillet

¾ pound(s), cut into 1 1/2-inch pieces


1 item(s), large, quartered lengthwise and thinly sliced

Uncooked shrimp

¾ pound(s), large, peeled and deveined, tails left on

Uncooked scallops

3¼ oz, about 8 medium

Red pepper flakes

¼ tsp


  1. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
  2. To make dip, stir together yogurt, dill, chives, garlic, lemon zest, lemon juice, and 1/4 teaspoon salt in small bowl. Cover and refrigerate until ready to serve.
  3. Thread tilapia, salmon, and lemon slices onto 8 (12-inch) metal skewers (if using wooden skewers, soak in water 20 minutes prior to use to prevent charring). Spray skewers, shrimp, and scallops lightly with nonstick spray. Sprinkle with remaining 1/2 teaspoon salt and red pepper flakes.
  4. Place skewers, shrimp, and scallops on grill rack and grill, turning occasionally, just until opaque in centers, about 6 minutes for skewers and 4 minutes for shrimp and scallops.
  5. Arrange seafood on platter and serve with sauce and lemon and lime wedges.
  6. Serving size: 1 skewer, 2 shrimp, 1 scallop, and 2 1/2 tablespoons sauce