Grilled recipes are among the best food options for a picnic, house-party or any celebration. It is the most favored alternative to high-carb or fatty food. Read on for some healthy grilling recipes, that will make your house parties and picnics healthier, and a lot more fun!

Barbecue grilled Salmon
Ingredients required:

• Rice vinegar
• Fish Sauce
• Mirin
• Hoisin Sauce
• Garlic chilli paste
• Ginger
• Lime juice
• Garlic powder
• Salmon fillets
• Asian Spicy BBQ Glaze
• Green onion
• Sesame seeds

How to prepare:
Prepare the BBQ glaze by whisking together 2 tablespoons of rice vinegar, 1 tablespoon of fish sauce, 2 tablespoons of mirin, 4 tablespoons of hoisin sauce, half tablespoon of chilli garlic paste, 1 tablespoon of grated ginger, zest and juice of a half lime, and half tablespoon of garlic powder.  Let them stand for 15 minutes, to combine the flavors of ingredients well.  Preheat the grill on high for approximately 5 minutes. Clean the grill carefully using tongs.  Put the salmon fillets directly on the grill with skin side up. Cover the salmon and cook for 2 minutes. Subsequently, use a heavy spatula to flip the salmon and place the skin side down on the grill.  Lower the heat and cook for another 2-3 minutes. Then after lifting the lid, brush the BBQ glaze on the salmon in a well-saturated method.  Remove from the grill, and serve with sesame seeds and onions.

California Grilled Chicken
Ingredients required:

• Balsamic Vinegar
• Garlic powder
• Honey
• Olive Oil
• Italian seasoning
• Kosher salt
• Black pepper
• Skinless chicken breasts
• Mozzarella
• Avocado
• Tomato
• Sliced basil
• Balsamic glaze

How to prepare:
Take a small bowl and whisk ¾ c. of balsamic vinegar, 1 tablespoon of garlic powder, 2 tablespoons of honey, 2 tablespoons of extra virgin olive oil, 2 tablespoons of Italian seasoning, salt and pepper according to taste.  Pour 4 boneless and skinless chicken breasts and marinate 20 minutes.  Keep the grill heat to medium-high. Grill the chicken unless the internal temperature reaches 170 F.  Then top the chicken with 4 slices of mozzarella, 4 slices of avocado, 4 slices of tomato, and cover the grill for 2 more minutes for them to melt.  Garnish the grilled chicken with basil and some balsamic glaze.

Grilled Flank Steak with Mustardy Potato Salad

Ingredients required:

• Small potatoes
• Chives
• Grainy mustard
• Apple cider vinegar
• Olive oil
• Kosher Salt
• Black pepper
• Flank steak
• Ground coriander

How to prepare:
Take a large bowl and fill it with 1 inch of water. Fit it with a steamer basket. Boil the water and cook one and a half lb. small halved potatoes for 15-18 minutes unless it gets tender.  Drain the water and transfer potatoes to a larger bowl. Whisk it with ¼ c. of freshly chopped chives, 1 tablespoon of grainy mustard, 1 tablespoon of apple cider vinegar, 1 tablespoon of extra virgin olive oil, and salt and pepper according to taste.  Cook the steak simultaneously. Heat 2 tablespoons of olive oil in a large skillet on a medium heat. Season the steak with 1 tablespoon of ground coriander, salt and pepper. Cook each side for 3-4 minutes, till the internal temperature reaches 130 F.  Transfer the grilled steak to a cutting board. Wait for 5 minutes before slicing. Serve with the mixed potatoes and garnish with chives.

Steak Fajita Skewers

Ingredients required:

• Sirloin steak
• Scallions
• Flour tortillas
• Bell peppers
• Skewers
• Olive oil
• Kosher salt
• Black pepper

How to prepare:
Preheat the grill to a medium high temperature.  Take 8 skewers for 1 lb. Of steak cut into large pieces, 1 bunch of scallions cut into thirds, 1 packet of small folded tortillas, and 4 large bell peppers cut into pieces. Rain over olive oil, salt and black pepper.  Grill for about 7-8 minutes by turning it occasionally. The exotic and healthy fajitas are ready.

Fish Steaks with Grilled Fennel, Pepper and Onion

Ingredients required:

• Olive oil
• Fresh Lemon juice
• Oregano
• Rosemary
• Coarse sea salt
• Black pepper
• Fennel bulbs
• Garlic
• Bell peppers
• Onion
• Grouper, tilefish, or cod steaks
• Lemon wedges

How to prepare:
Combine ¼ c. of extra virgin olive oil, 2 tablespoons of fresh lemon juice, 1 tablespoon of chopped oregano, 1 and a half tablespoon of chopped rosemary, half tablespoon of coarse sea salt, half tablespoon of pepper, and 1 clove of minced garlic.  Heat the outdoor grill at medium-high heat. Brush the vegetables- 2 small fennel bulbs, 2 red bell peppers, 2 sweet onions, and 4 1-inch tilefish with oregano oil.  Grill for approximately 12 minutes, turning several times, unless mildly charred.  Empty into a platter. Brush the skillet with the oregano oil again and grill for another 10 minutes, turning just once.  Serve the delicious fish with lemon wedges.

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