Indirect-Grilling Fish and Seafood
Grilling temperatures and indirect cooking times for your fish and seafood delights.
Thaw fish or seafood, if frozen. Place fish fillets in a well-greased basket. For fish steaks and whole fish, grease grill rack. Thread scallops or shrimp on skewers, leaving a 1/4-inch space between pieces. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place fish on grill rack over drip pan. Cover and grill for the time given below or until fish flakes easily when tested with a fork (seafood should look opaque), turning once halfway through grilling, if desired. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) If desired, brush with melted butter or margarine halfway through grilling. (For grilling times download chart below. Downloading requires Adobe Acrobat software.)