Seafood Grilling Chart
Safe-temperature cooking times for grilled fish
and seafood recipes.
Fish is done when it turns opaque in the thickest portion and flakes into sections. Scallops are done when they turn opaque. Shrimp are done when they turn pink. Watch closely to avoid overcooking.
For direct grilling, turn steaks, whole fish, shrimp and scallops halfway through grilling time. Fillets generally do not need to be turned. For ease of turning, use a grill basket.
(MINUTES PER POUND)
|Dressed Fish||1 lb.||Medium/Direct||10 to 15|
|2 to 2-1/2 lbs.||Medium/Indirect||20 to 30|
|Fillets or Steaks||1/4 to 1/2 in.||High/Direct||3 to 5|
|1/2 to 1 in.||High/Direct||5 to 10|
|Kabobs||1-in. cubes||Medium/Direct||8 to 12|
|Scallops, Sea||1 lb.||Medium/Direct||5 to 8|
|Shrimp, Medium||1 lb.||Medium/Direct||5 to 8|