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COOKING GUIDE FOR FISH & SEAFOOD
FISH FILLETS AND STEAKS
Indirect/Medium Heat
Place on cooking grate. Cook for the time given in the chart, turning once halfway through cooking time.
APPROXIMATE
TYPE THICKNESS COOKING TIME
Fish fillets
1
⁄4–
1
⁄2 in. 3–5 min
1
⁄2–1 in. 6–10 min
Fish steaks 1–1
1
⁄4 in. 10–12 min
WHOLE FISH
Indirect/Medium Heat
Thaw fish, if frozen.
UNSTUFFED FISH: Place fish in center of the lightly greased cooking grate. Cook Indirect for the time given in
the chart or till fish flakes when tested with a fork.
STUFFED FISH: Lightly spoon stuffing into fish cavity. Place fish on piece of lightly greased heavy foil or in a
lightly greased foil pan. Place in center of cooking grate. Cook Indirect for the time given in the chart or till fish flakes
when tested with a fork and stuffing is heated through–165˚F (74˚C).
APPROXIMATE
TYPE WEIGHT COOKING TIME
Whole, unstuffed 1 lb 20–25 min
1
1
⁄2 –2 lbs 25–30 min
2–4 lbs 30–50 min
4–4
1
⁄
2 lbs 50–60 min
Whole, stuffed 9–10 oz 12–15 min
2 lbs 50–50 min
SEAFOOD
Indirect/Medium Heat
Thaw fish, if frozen.
LOBSTER TAILS: Place meaty side up on cooking grate. Cook for the time given in the chart or till meat
becomes opaque.
SHRIMP: Place shelled and deveined shrimp on heavy foil or in a Vieluxe® drip pan. Cook for the time given in
the chart or till shrimp turn pink.
APPROXIMATE
TYPE WEIGHT COOKING TIME
Lobster tails 5 oz 5–6 min
10 oz 10–12 min
Shrimp, large 1 lb 4–5 min
