.

You'll see many recipes that give times much shorter than mine. Mine are longer because I've tried theirs. A fish that's baked a few minutes longer than needed is still just fine, but a fish that's under done is a disaster, particularly as you try to disassemble it for serving.

Most refrences say "Cook until opaque and flakes easily" which can be difficult to determine without destroying the product. FDA guidelines are an internal temperature of 145°F/63°C for 15 seconds, or 165°F/74°C for stuffed fish (higher 'cause they have no idea what you've stuffed it with).

These times are, of course highly approximate because different grills vary a lot, so keep your eye on that fish!

Grilling Temperature - Medium for All Selections
Fish Form	Size	Grilling Time	Done When
Whole Fish	1/2# to 1-1/2#	6 to 9 minutes per 8 ounces	Flakes
Fillets, Steaks, Cubes	1/2" to 1" thick	4 to 6 minutes per 1/2" thickness	Flakes
Shrimp (on skewer)	Medium (20 / pound) Large (12 to 15 / pound)	5 to 8 minutes 7 to 9 minutes	Opaque
Scallops (on skewer)	12 to 15 / pound)	5 to 8 minutes	Opaque
Lobster Tails	6 ounces 8 ounces	6 to 10 minutes 12 to 15 minutes	Opaque