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 | ||
Fish steaks |
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
|
| APPROXIMATE |
TYPE | WEIGHT | COOKING TIME |
Whole, unstuffed | 1 lb | |
| 11⁄2 | |
| ||
| ||
Whole, stuffed | ||
| 2 lbs |
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 | |
| 10 oz | |
Shrimp, large | 1 lb |
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