BBQ Cooking Times
Seafood Cooking Times
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.
| Cut of Meat |
Weight / Thickness |
Method |
Approx. Cooking Time |
| Whole Fish (with or without head and tail) |
0.22 - 0.45 kgs |
Indirect |
6 min. /side |
| Whole Fish (with or without head and tail) |
1.3 - 2.2 kgs |
Indirect |
30 - 35 min. total |
| Whole Fish (with or without head and tail) |
2.2 - 3.2 kgs |
Indirect |
45 min. total |
| Steaks & Fillets |
1.25 cms |
Direct |
2 - 3 min. /side |
| Steaks & Fillets |
1.8 cms |
Direct |
3 - 4 min. /side |
| Steaks & Fillets |
2.5 cms |
Direct |
4 - 5 min. /side |
| Steaks & Fillets |
2.5 cms |
Indirect |
15 - 18 min. total |
| Boneless Cubes (for Kabobs) (Use firm fish) |
2.5 cms. |
Direct |
8 - 10 min. total |
| Shrimp |
Medium-size |
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 |
100 - 150 gms |
Direct |
5 - 7 min. |
| Lobster Tails |
200 - 300 gms |
Direct |
9 - 13 min. |
Note: Rub whole fish inside and out with cooking oil and seasoning before grilling.
Note: Place heavy-duty foil under large fillets instead of putting them directly on the grill.
Note: Cook until shells pop open.
Note: Grill shell side down, meat side up.
Barbequing 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.