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Cooking Guide
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. Carefully turn whole fish and steaks over halfway
through cooking.
Fish and Shellfish Grilling Chart
Food
FISH
Fillets:
1 cm thick
1
1
/
2
cm thick
Steaks/Cutlets
2 cm thick
WHOLE FISH
250 g to 375 g
500 g
SHELLFISH
Lobster Tails
250 g to 300 g
Scallops
Sea Scallops 500 g
Prawns
500 g
Grilling Setting
Grill 1
Grill 1
Grill 1
Grill 2
Grill 2
Grill 2
Grill 1
Grill 2
Approximate Cooking Time (in min.)
6 to 8
8 to 10
14 to 16
10 to 12
14 to 16
12 to 14
4 to 6
6 to 8
Place fish or shellfish on preheated 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.