Fish is done when flakes easily when prodded with a fork or knife in the thickest part. Frozen fillets should not be thawed before grilling. Cooking times will be approximately double that of fresh fish.
| Cut of Meat | Weight / Thickness | Method | Approx. Cooking Time |
|---|---|---|---|
| Whole Fish (with or without head and tail) | 0.22 – 0.45 kgs | Indirect | 6 min. /side |
| Whole Fish (with or without head and tail) | 1.3 – 2.2 kgs | Indirect | 30 – 35 min. total |
| Whole Fish (with or without head and tail) | 2.2 – 3.2 kgs | Indirect | 45 min. total |
| Steaks & Fillets | 1.25 cms | Direct | 2 – 3 min. /side |
| Steaks & Fillets | 1.8 cms | Direct | 3 – 4 min. /side |
| Steaks & Fillets | 2.5 cms | Direct | 4 – 5 min. /side |
| Steaks & Fillets | 2.5 cms | Indirect | 15 – 18 min. total |
| Boneless Cubes (for Kabobs) (Use firm fish) | 2.5 cms. | Direct | 8 – 10 min. total |
| Shrimp | Medium-size | Direct | 1 1/2 – 2 1/2 min./side |
| Scallops | About 1 in. cubes | Direct | 5 – 7 min. total |
| Clams | Medium-size | Direct | 3 – 4 min. total |
| Oysters | Medium-size | Direct | 4 – 6 min. total |
| Mussels | Medium-size | Direct | 3 – 6 min. total |
| Lobster Tails | 100 – 150 gms | Direct | 5 – 7 min. |
| Lobster Tails | 200 – 300 gms | Direct | 9 – 13 min. |
Note: Rub whole fish inside and out with cooking oil and seasoning before grilling.
Note: Place heavy-duty foil under large fillets instead of putting them directly on the grill.
Note: Cook until shells pop open.
Note: Grill shell side down, meat side up.
Barbequing Tips:
- Wrap in foil or use fish baskets for easier turning.
- Test for doneness – skin looks opaque, fish must flake easily. Shellfish must be firm and white.
