Grilling Guide – Fish & Seafood

Nothing tastes better than freshly caught fish, grilled to perfection out in the open air.

The following is a quick guide to grilling common cuts of Fish and Seafood.

Direct Grilling

SalmonOnGrill_1

Some firm-fleshed fish steaks like swordfish, tuna, salmon and halibut can be directly grilled with Perfect Grill Marks.

CUT OF MEAT MEAT THICKNESS HEAT SETTING MINUTES PER SIDE TOTAL TIME
A B C D
FISH STEAKS 1″ (RARE) MEDIUM/HIGH 1 1/2 1 1/2 1 1/2 1 1/2 6 min
—– 1″ (MEDIUM) MEDIUM/HIGH 2 2 2 2 8 min

To cook filet of salmon, place skin side down on a hot grill for 2 min. at MEDIUM/HIGH.  Slip the spatula between the skin and the fish.  Turn onto a well-oiled grill at a 45° angle for 1 ½  min. at MEDIUM.  Rotate the fish 90°and grill 1 ½  min. on MEDIUM.

Serve with grill marks-up for perfect presentation.

CUT OF MEAT MEAT THICKNESS HEAT SETTING MINUTES PER SIDE TOTAL TIME
A B C D
FILLET OF SALMON 1″ (RARE) MEDIUM/HIGH, then MEDIUM 2 1 1/2 1 1/2 —– 5 min
—– 1″ (MEDIUM) MEDIUM/HIGH, then MEDIUM 2 2 2 —– 6 min

More delicate fish like pickerel, bass, perch, tilapia, or trout are best cooked using one of the following 4 methods:

1. In a well-oiled fish basket
2. In a cast-iron pan on the side-burner
3. On well-oiled grids
4. On a cedar plank

As a general rule, cook fish ten minutes for each inch of thickness using any of the first three methods. Cooking on a plank requires more time.

Seafood  Guide

Lobster

CUT OF MEAT HEAT TOTAL TIME COMMENTS
SHRIMP
MEDIUM OR LARGE
MEDIUM 4-6 min It can be helpful to use a wok topper. Cook just until pink and opaque. Do not overcook.
MUSSELS MEDIUM 5-6 min Scrub well. Discard any open raw mussels. After cooking, discard any closed mussels.
SCALLOPS MEDIUM 4-6 min Turn once halfway through.
LOBSTER MEDIUM 8-10 min Thaw if frozen. Grill shell side down, brushing with butter and lemon juice. Cook until opaque and separating from shell.

Get more tips and recipe ideas at www.broilkingbbq.com

 

Baron 590 Grids

Grilling Guide – Fish & Seafood

Nothing tastes better than freshly caught fish, grilled to perfection out in the open air.

The following is a quick guide to grilling common cuts of Fish and Seafood.

Direct Grilling

SalmonOnGrill_1

Some firm-fleshed fish steaks like swordfish, tuna, salmon and halibut can be directly grilled with Perfect Grill Marks.

CUT OF MEAT MEAT THICKNESS HEAT SETTING MINUTES PER SIDE TOTAL TIME
A B C D
FISH STEAKS 1″ (RARE) MEDIUM/HIGH 1 1/2 1 1/2 1 1/2 1 1/2 6 min
—– 1″ (MEDIUM) MEDIUM/HIGH 2 2 2 2 8 min

To cook filet of salmon, place skin side down on a hot grill for 2 min. at MEDIUM/HIGH.  Slip the spatula between the skin and the fish.  Turn onto a well-oiled grill at a 45° angle for 1 ½  min. at MEDIUM.  Rotate the fish 90°and grill 1 ½  min. on MEDIUM.

Serve with grill marks-up for perfect presentation.

CUT OF MEAT MEAT THICKNESS HEAT SETTING MINUTES PER SIDE TOTAL TIME
A B C D
FILLET OF SALMON 1″ (RARE) MEDIUM/HIGH, then MEDIUM 2 1 1/2 1 1/2 —– 5 min
—– 1″ (MEDIUM) MEDIUM/HIGH, then MEDIUM 2 2 2 —– 6 min

More delicate fish like pickerel, bass, perch, tilapia, or trout are best cooked using one of the following 4 methods:

1. In a well-oiled fish basket
2. In a cast-iron pan on the side-burner
3. On well-oiled grids
4. On a cedar plank

As a general rule, cook fish ten minutes for each inch of thickness using any of the first three methods. Cooking on a plank requires more time.

Seafood  Guide

Lobster

CUT OF MEAT HEAT TOTAL TIME COMMENTS
SHRIMP
MEDIUM OR LARGE
MEDIUM 4-6 min It can be helpful to use a wok topper. Cook just until pink and opaque. Do not overcook.
MUSSELS MEDIUM 5-6 min Scrub well. Discard any open raw mussels. After cooking, discard any closed mussels.
SCALLOPS MEDIUM 4-6 min Turn once halfway through.
LOBSTER MEDIUM 8-10 min Thaw if frozen. Grill shell side down, brushing with butter and lemon juice. Cook until opaque and separating from shell.

Get more tips and recipe ideas at www.broilkingbbq.com

 

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