Impress the crew this summer with our BBQ Seafood cheat sheet

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.
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