There’s a lot to like about grilled seafood. It cooks quickly. It takes to a variety of preparations. And if you want, it can be very simply dressed and still be flavorful.

Because summer is still upon us, when grilled seafood feels perfectly in season, here are six recipes from our archives to consider. They’re a mix of indoor- and outdoor-grilled dishes, too, and it’s straightforward to swap one method for the other, depending on your equipment situation (the timing won’t be that different, especially for smaller pieces and cuts).

Grilled Scallops With Lemon-Herb Drizzle, above. This healthful dish from Ellie Krieger keeps it simple. Quick-cooking scallops get brightened up with an easy dressing.



(Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Citrus-Marinated Fish Tacos. While the fish marinates for half an hour, you can put together the two other components of this fresh, beachy recipe. I adapted the fish cooking method for an indoor grill pan, but since the source recipe from grillmaster Steven Raichlen was for an outdoor grill, feel free to cook this one alfresco.



(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Grilled Salmon With Greek Salad Salsa. This dish is elegant enough for company but fairly low-key to prepare. The topping is a Greek salad in miniature form.



(Deb Lindsey for The Washington Post)

Basil-Grilled Tuna With Bitter Greens. Here’s another great option from Raichlen with the option of indoor or outdoor cooking. Take advantage of fresh summer basil in this attractive dish that is a most satisfying salad.



(Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Grilled Hoisin-Garlic Shrimp. Shrimp on the barbie? Yes, indeed, and it’s packed with sweet and savory flavor, thanks to a glaze made with hoisin sauce.



(Stacy Zarin Goldberg for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post)

Fish Grilled on Citrus. Hate it when fish sticks to the grill? A clever technique in which slices of limes provide a barrier circumvents the problem — and also gives you a tasty topping. Whether you choose a grill pan or grill will determine the thickness of the fish you want to buy.

More from Voraciously:

We’ll give you an earful — of summer corn recipes

This fresh tomato sauce is rich, flavorful and yours in under an hour

Strategies and recipes for cooking without the heat