The current study was focused on evaluating the effect of some selected spices (turmeric, clove, black Pepper, and yogurt) on the formation of heterocyclic amines (HCAs, IQ, IQx, MeIQ, and MeIQx,) in grilled fish. Fish samples were marinated with a concentration of turmeric, clove, and black Pepper at different concentrations and cocked at different temperature conditions (i.e., at medium (70 °C) and well-done (80 °C) doneness. The concentration of HCAs in grilled fish samples was analyzed using LC/MS technique. The results showed that the meat sample marinated with turmeric at a level of 1.5g/50 grams and at medium doneness reduced the maximum 52 ng/100 g level of IQ (11.43 ± 0.53 to 2.05 ± 0.18 ng/g), and a level of 44.4 ng/100 g was reduced of IQ when fish was marinated with 6 g/50 g using clove marination of meat samples at medium doneness. The highest levels of MeIQX were reduced to 83 ng/50 g of fish meat marinated with a treatment of 15 g/50 g of yogurt marination at medium doneness. The marination of meat with black Pepper of 4.5 g/100 g concentration has reduced the IQ level of 78.5 g/100g of meat at medium doneness. The results showed that local spices marination on fish meat significantly reduced the levels of toxic and harmful HCAs.