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Seafood may come from the water, but nothing brings out its briny succulence like the high, dry, smoky heat of the grill. This truth is readily apparent on the beaches of Brazil, at the waterfront grill stalls in Asia, and the seaside communities of the Yucatan. Here are three great grilled seafood dishes that solve the age-old problems of fish sticking to the grill grate or breaking apart when you go to turn it: Brazilian coconut grilled shrimp, Asian garlic grilled halibut, and snapper grilled in banana leaves, Yucatan-style. And grilled asparagus rafts make an appropriately nautical accompaniment.
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