Fish and Shellfish
Directions for Grilling Fish and Shellfish
Cook in oven with High Rack in place on Grill 1 for
fillets and steaks, Grill 2 for whole fish and shellfish.
For lobster tails, remove soft shell centre (underneath
portion) of lobster tails by cutting centre out with
kitchen shears. Loosen lobster from shell with
fingers, leaving meat attached to tail section.
Brush fish and shellfish with melted butter,
margarine or oil before and during cooking. Basting
helps prevent the fish and shellfish from drying out.
Brush with melted butter.
Place fish or shellfish on High Rack.
Cook for the times recommended in chart.
Whole fish and fish steaks should be carefully turned
over halfway through cooking time.
If desired, turn thick fish fillets over halfway through
cooking.
To test for desired cooking, the flesh of fish should
easily flake. Seafood should be opaque.
Carefully turn whole fish and steaks over halfway
through cooking.
Fish and Shellfish Grilling Chart
Food Grilling Setting Approximate Cooking Time (in min.)
FISH
Fillets:
1 cm thick
1
1
/
2
cm thick
Steaks/Cutlets
2 cm thick
Grill 1
Grill 1
Grill 1
15 to 17
17 to 19
24 to 26
WHOLE FISH
250 g to 375 g
500 g
Grill 2
Grill 2
24 to 26
30 to 32
SHELLFISH
Lobster Tails
250 g to 300 g
Scallops
Sea Scallops 500 g
Prawns
500 g
Grill 2
Grill 1
Grill 2
26 to 30
12 to 14
13 to 15
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