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 http://www.broilkingbbq.com

 

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