Guide to Grilling Fish and Seafood with the Direct Cooking Method
Whole Fish and Whole Fillets
Preheat your grill on HIGH for 2-3 min-
utes with the lid down. Raise lid and
turn burners to medium heat. Place
fish (skin down) on grill and cook over
direct heat until done. Use cooking
time as a guide or until fish is opaque
but still moist.
Cut of Meat
Whole fish
Whole fish fillets
Approximate Cooking Times
10 -12 minutes per pound or until fish
is opaque
Smaller Fish Fillets and Cubes
Follow the directions from above, using
approximate cooking times shown at
right. Place a small piece of aluminum
foil on the cooking grids if the fish
pieces are small enough to drop
between the cooking grids.
Fish fillets
Boneless cubes
4 - 5 minutes each side
or until fish is opaque
Guide to Grilling Vegetables and Fruit
Prepare your fruit or vegetables and brush with butter or
basting sauce if desired. To cook indirectly, the food should
be placed on the left or right side of your grill with the burner
lit on the opposite side and the grill lid down. Or center your
food on the secondary cooking rack and light the outer grill
burners. Either way,
indirect cooking must be done with
the lid down.
In some instances, you may want to grill vegetables and fruit
directly
over the heat, using the supplied cooking grids or an
optional griddle. Foods that work best with direct heat are rel-
atively soft and require a short cooking time; mushrooms,
zucchini, tomatoes and skewered fruit such as apricots,
peaches, pineapple, strawberries and kiwis. Remember the
grill lid must remain up when cooking directly.
For very
firm vegetables – particularly potatoes and yams, we recom-
mend that you partially boil until almost cooked, before plac-
ing them on the grill.
Cooking times using the
indirect method
with the hood
down will be similar to those for your kitchen oven. However,
there are many factors such as outside temperature, wind
conditions and location of grill that affect your grill perform-
ance so we suggest you watch the grill thermometer and
adjust the heat accordingly.
Cooking times for foods prepared with the
direct method
will be much shorter mainly because of the direct heat
source and softness of the food. Timing will be comparable
to normal pan frying or grilling.
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