| WEIGHT OR |
| APPROXIMATE | SPECIAL INSTRUCTIONS |
FOOD | THICKNESS | FLAME SIZE | TIME | AND TIPS |
FISH AND |
|
|
|
|
SEAFOOD |
|
|
|
|
|
|
|
| Grill, turning once. Brush |
|
|
|
| withmelted butter, margarine or oil |
Steaks |
|
|
| to keep moist. |
Halibut | 3/4 to 1 inch | Medium to | 8 to 15 minutes |
|
Salmon |
| High |
|
|
Swordfish |
|
|
|
|
Whole |
|
|
|
|
|
|
|
| Grill, turning once. Brush with |
|
|
|
| melted |
Catfish | 4 to 8 ounces | Medium to | 12 to 20 minutes | butter, margarine or oil. |
Rainbow trout |
| High |
|
|
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