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.



CUT WEIGHT OR
THICKNESS
HEAT COOKING TIME
(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