How To Grill Seafood in Your Gas Grill

3 min read

How To Grill Seafood

The following thicknesses, weights, and broil times ar meant to be tips instead of arduous and quick rules. cookery times ar laid low with such factors as altitude, outside temperature, and desired doneness. 2 rules of thumb: Grill fish fillets victimisation the Direct technique for the time given on the chart or to desired doneness, turning once halfway through broil time. Grill whole fish victimisation the Indirect technique for the time given on the chart, or till Associate in Nursing instant-read measuring system registers the specified internal temperature.

Type
Thickness or Weight
Approximate Cooking Time
Clam 2–3 oz 6 to 8 min direct high heat (450° to 550°F); discard any that do not open
Fillet or steak ½” thick 3 to 5 min direct high heat (450° to 550°F), turning once
1″ thick 5 to 10 min direct high heat (450° to 550°F), turning once
1¼” thick 10 to 12 min direct high heat (450° to 550°F), turning once
Fish, whole 1 lb 15 to 20 min indirect medium heat (350° to 450°F)
2–2½ lb 20 to 30 min indirect medium heat (350° to 450°F)
3 lb 30 to 45 min indirect medium heat (350° to 450°F)
Halibut ½” thick 3 to 5 min direct high heat (450° to 550°F), turning once
1″ thick 5 to 10 min direct high heat (450° to 550°F), turning once
1¼” thick 10 to 12 min direct high heat (450° to 550°F), turning once
Lobster tail 6 oz tail 7 to 11 min direct medium heat (350° to 450°F), turning once
Mussel 1–2 oz 5 to 6 min direct high heat (450° to 550°F); discard any that do not open
Oyster 3–4 oz 2 to 4 min direct high heat (450° to 550°F)
Red snapper ½” thick 3 to 5 min direct high heat (450° to 550°F), turning once
1″ thick 5 to 10 min direct high heat (450° to 550°F), turning once
1¼” thick 10 to 12 min direct high heat (450° to 550°F), turning once
Salmon ½” thick 3 to 5 min direct high heat (450° to 550°F), turning once
1″ thick 5 to 10 min direct high heat (450° to 550°F), turning once
1¼” thick 10 to 12 min direct high heat (450° to 550°F), turning once
Scallop 1½ oz 4 to 6 min direct high heat (450° to 550°F), turning once
Sea bass ½” thick 3 to 5 min direct high heat (450° to 550°F), turning once
1″ thick 5 to 10 min direct high heat (450° to 550°F), turning once
1¼” thick 10 to 12 min direct high heat (450° to 550°F), turning once
Shrimp 1 oz 2 to 4 min direct high heat (450° to 550°F), turning once
Swordfish ½” thick 3 to 5 min direct high heat (450° to 550°F), turning once
1″ thick 5 to 10 min direct high heat (450° to 550°F), turning once
1¼” thick 10 to 12 min direct high heat (450° to 550°F), turning once
Tuna ½” thick 3 to 5 min direct high heat (450° to 550°F), turning once
1″ thick 5 to 10 min direct high heat (450° to 550°F), turning once
1¼” thick 10 to 12 min direct high heat (450° to 550°F), turning once

 

See This:

Top 10 Gas Grills

10 Best Instant Pot

10 Best Electric Smoker

Written by

Admin

Leave a Reply

Your email address will not be published. Required fields are marked *

top10reviews.us is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com