Whole Fish and Whole Fillets
Preheat your grill on HIGH for 2-3 minutes
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
u n t i l f i s h i s o p a q u e b u t s t i l l m o i s t .
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.
Cut of Meat
Whole fish
Whole fish fillets
Fish fillets
Boneless cubes
Approximate Cooking Times
10 - 12 minutes per pound or
until fish is opaque
4 - 5 minutes each side
or until fish is opaque
Guide to Grilling Fish and Seafood with the Direct Cooking Method
Guide to Grilling Vegetables and Fruit
Prepare your fruit or vegetables and brush with
b u t t e r o r b a s t i n g s a u c e i f d e s i r e d . T o c o o k
indirectly, the food should be placed on the left or
right side of your grill with the Burner lit on the
o p p o s i t e s i d e a n d t h e g r i l l L i d d o w n .
In some instances, you may want to grill vegetables
and fruit directly over the heat, using the supplied
Cooking Grids. Foods that work best with direct
heat are relatively soft and require a short cooking
time; mushrooms, zucchini, tomatoes and skewered
f r u i t s u c h a s a p r i c o t s , p e a c h e s , p i n e a p p l e ,
strawberries and kiwis. Remember the grill Lid
must remain up when cooking directly.
For very firm vegetables—particularly potatoes and
yams, we recommend that you partially boil until
almost cooked, before placing 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 performance so we
suggest you watch the Temperature Gauge and
adjust the heat accordingly.
Cooking times for foods prepared with the direct
method will be much shorter mainly because of the
direct heat sourse and softness of the food. Timing
will be comparable to normal pan frying or grilling.
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