Serves: 5
Cut Method Heat Doneness
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Whole fish
1-1 1/2 lbs direct med-high cooked through 6-10 min/lb
2-5 lbs indirect medium cooked through 12-15 min/lb
Fillets
1/2 inch thick direct high cooked through 2-4 min/side
1 inch thick direct high cooked through 3-6 min/side
Steaks
1/2 inch thick direct high cooked through 2-4 min/lb
1 inch thick direct high cooked through 4-6 min/lb
*This chart is offered as a broad guideline to cooking times for the various cuts of fish. Remember, grilling is an art, not a science. When in doubt, refer to times in the individual recipes.
This Fish Grilling Chart* recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.
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