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Grilling Fish and Seafood Guide

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 minutes (Direct High)
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
 


 
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