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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 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 …
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
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
| 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
