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How To Cook Fish Perfectly

Follow these general guidelines below (but check your fish toward the end of the cooking time):

Thickness Weight Temp & Time
Filets & Steaks Medium-hot grill
½ inch 4-6 minutes
¾ inch 6-8 minutes
1 inch 8 – 10 minutes
Kebabs -  1 inch cubes 8- 12 minutes
Whole Fish Lower heat
1- 1 ½ inches ½ – 1 pound 12 minutes
2 – 2 ½ inches 3 – 5 pounds 20 – 30 minutes
3 inches 5 – 7 pounds 30 – 40 minutes
Shrimp medium 4 – 6 minutes
Lobster Tail 10 oz. 8 minutes
Whole Lobster 1 ½ – 2 pounds 8 – 10 minutes
Crab 2 lbs 10 minutes
Clams medium 6 – 8 minutes

Remember: the rule of thumb for fish is 10 minutes per inch, 4-5 inches away from heat source

Ideal for: any fish

  1. Marinate fish
  2. Clean and preheat grill
  3. Oil the grill (using a spray or wipe) and fish
  4. Place on grill (flip halfway through).  Grill filets/steaks on medium-hot and whole fish on lower heat
  5. Cook until opaque and flaky (or opaque and flesh is springy for steaks)

Ideal for: any fish

  1. Use water, broth, or other poaching liquid to pan, bring to boil
  2. Reduce heat, place fish flesh side down in pot.  Raise heat; bring to simmer (do not boil).
  3. Cover pan, cook until opaque.

Ideal for: smaller portions, delicate fish or spices

  1. Use a steamer basket; fill pot with water, insert basket, and bring to boil.
  2. Reduce heat to place fish in steamer basket, then restore heat and bring to boil; cover loosely
  3. Cook until opaque

Ideal for: thicker portions of fish

  1. Preheat oven to 425°F.
  2. Line a cookie sheet with a piece of aluminum foil, place fish on foil.
  3. Season fish (if not marinated).
  4. Cook until opaque

Ideal for: pieces of fish uniform in thickness

  1. Preheat broiler to medium-high
  2. Line a cookie sheet with a piece of aluminum foil, place fish on foil.
  3. Season fish (if not marinated.
  4. Cook until opaque; only flip a very thick cut halfway through cook time

Ideal for: thinner portions

  1. Preheat pan on medium-high.  Clean and pat fish dry.
  2. Use enough olive oil to coat the pan.
  3. Add fish to pan, skin side up and cook until browned. Flip.
  4. Cook until opaque.

Pan Searing
Ideal for: thicker portions

  1. Preheat pan at a high; preheat oven to 400°F.
  2. Clean and pat dry fish, season.
  3. Add enough oil to coat the pan and place fish in, skin side up. Flip.
  4. Finish in oven; cook until opaque.

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