Weber Gas Burner manual Cooking Guide for Fish & Seafood, Fish Fillets and Steaks, Whole Fish

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	–1⁄2in.	3–5 min
	1⁄2	–1 in.	6–10 min
Fish steaks	1–11⁄4in.		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
	11⁄2 –2 lbs	25–30 min
	2–4 lbs	30–50 min
	4–41⁄2lbs	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

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