Grilling charts

Direct-Grilling Fish
Thaw fish or seafood, if frozen. Rinse fish or seafood; pat dry. Place fish fillets in a well-greased grill basket. For fish steaks and whole fish, grease the grill rack. Thread scallops or shrimp 1 on skewers, leaving a 4-inch space between pieces. For a charcoal grill, place fish on the grill rack directly over medium coals. Grill, uncovered, for the time given below or until fish
Form of Fish Thickness, Weight, or Size
2 to 1 2 pounds 1 2 to 1 inch thick 1 1

begins to flake when tested with a fork (seafood should look opaque), turning once halfway through grilling. For a gas grill, preheat grill. Reduce heat to medium. Place fish on grill rack over heat. Cover the grill. If desired, brush fish with melted butter or margarine after turning.

Grilling Temperature

Approximate Direct-Grilling Time

Doneness

Dressed whole fish Fillets, steaks, cubes (for kabobs) Lobster tails Sea Scallops (for kabobs) Shrimp (for kabobs)

Medium Medium Medium Medium Medium Medium Medium

6 to 9 minutes per 8 ounces

1 2-inch thickness 4 to 6 minutes per

Flakes Flakes Opaque Opaque Opaque Opaque Opaque

6 ounces 8 ounces 12 to 15 per pound 20 per pound 12 to 15 per pound

10 to 12 minutes 12 to 15 minutes 5 to 8 minutes 5 to 8 minutes 7 to 9 minutes

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