Direct-Grilling Fish and Seafood

Use our direct-grilling tips for whole fish, fillets, lobster tails, sea scallops, and shrimp.
A grilled fish steak will flake when done.

Thaw fish or seafood, if frozen. Place fish fillets in a well-greased grill 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, place fish on grill rack directly over medium coals. Grill, uncovered, for the time given below or until fish flakes easily when tested with a fork (seafood should look opaque), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on grill rack over heat. Cover and grill as above.) If desired, brush fish with melted butter or margarine after turning. (For cooking information download the chart below. Downloading requires Adobe Acrobat software.)

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