Grilled seafood with herbed yogurt sauce

Total Time
28 min
12 min
6 min
Serve a mix of grilled shrimp, scallops, salmon and tilapia with a zesty herb yogurt sauce for a delicious weeknight supper or dinner for company. The simple combination of ingredients puts an emphasis on the fresh flavor of the seafood. It all comes together in just under 20 minutes and makes enough to serve 8. The yogurt sauce can be frozen and made ahead of time. 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 medium clove(s), crushed through a press

Lemon zest

1 tsp, grated


½ item(s), squeezed

Table salt

¾ tsp

Fresh lemon juice

1 Tbsp, plus wedges for serving

Uncooked tilapia fillet(s)

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 medium, quartered lengthwise and thinly sliced

Uncooked shrimp

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

Uncooked scallop(s)

3¼ oz, 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. Per serving (1 skewer, 2 shrimp, 1 scallop, and 2 1/2 tablespoons sauce)