Seafood Cooking Chart
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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.
| Type of Fish or Shellfish | Weight or Thickness | Grilling Method | Approximate Cooking Time |
|---|---|---|---|
| Whole Fish* (with or without head and tail) | 1/2 - 1 lb. | Indirect | 6 min. /side |
| Whole Fish* (with or without head and tail) | 3 - 5 lbs. | Indirect | 30 - 35 min. total |
| Whole Fish* (with or without head and tail) | 5 - 7 lbs. | Indirect | 45 min. total |
| Steaks & Fillets** | 1/2 in. | Direct | 2 - 3 min. /side |
| Steaks & Fillets** | 3/4 in. | Direct | 3 - 4 min. /side |
| Steaks & Fillets** | 1 in. | Direct | 4 - 5 min. /side |
| Steaks & Fillets** | 1 1/2 in. (2 - 3 lbs.) | Indirect | 15 - 18 min. total |
| Boneless Cubes (for Kabobs) (Use firm fish) | 1 in. | Direct | 8 - 10 min. total |
| Shrimp | Medium-size(30 - 32 per lb.) | 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**** | 4 - 6 oz. | Direct | 5 - 7 min. |
| Lobster Tails**** | 8 - 11 oz. | Direct | 9 - 13 min. |
* Rub whole fish inside and out with cooking oil and seasoning before grilling
** Place heavy-duty foil under large fillets instead of putting them directly on the grill.
*** Cook until shells pop open.
**** Grill shell side down, meat side up.
Barbecuing 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.
For some excellent seafood recipes click here.