The following thicknesses, weights, and grilling times are meant to be guidelines rather than hard and fast rules. Cooking times are affected by such factors as altitude, outside temperature, and desired doneness. Two rules of thumb: Grill fish fillets using the Direct Method for the time given on the chart or to desired doneness, turning once halfway through grilling time. Grill whole fish using the Indirect Method for the time given on the chart, or until an instant-read thermometer registers the desired internal temperature.
|
TYPE |
THICKNESS OR WEIGHT |
APPROXIMATE COOKING TIME |
|
Fish fillets, steaks |
1/4 to 1/2 inch thick |
3 to 5 minutes (Direct High) |
|
|
1/2 to 1 inch thick |
5 to 10 minutes (Direct High) |
|
|
1 to 1-1/4 inches thick |
10 to 12 |
|
Whole fish |
1 pound |
15 to 20 minutes (Indirect Medium) |
|
|
2 to 2-1/2 pounds |
20 to 30 minutes (Indirect Medium) |
|
|
3 pounds |
30 to 45 minutes (Indirect Medium) |
|
Shrimp |
|
2 to 5 minutes (Direct High) |
|
Scallops |
|
3 to 6 minutes (Direct High) |
|
Mussels |
|
5 to 6 minutes (Direct High) (discard any that do not open) |
|
Clams |
|
8 to 10 minutes (Direct High) (discard any that do not open) |
|
Oysters |
|
3 to 5 minutes (Direct High) |
Note: General rule for grilling fish: 4 to 5 minutes per 1/2 inch thickness 8 to 10 minutes per 1 inch thickness