Place fish, one-inch thick or less, 2 to 4 inches from heat source.
Thicker pieces should be placed 5 to 6 inches from heat.
Adjust grill height to 4 to 6 inches above heat. Fish is best grilled over a moderately hot fire and on a well-oiled grid.
Use indirect heat for a whole fish.
Thin or delicate-fleshed fish are not recommended for grilling because they cook quickly and break easily. Shrimp, scallops, and firm-textured fish such as tuna, swordfish, and grouper are more suited.
Pan-fry or saute: Fry fillets in 1/8 inch of oil for 3 to 6 minutes per side until golden and fish flakes. Thickness of fillets will determine cooking time.
Deep fry: Place fish in single layer in deep kettle or electric fryer and cook in enough fat to cover and permit it to move freely. The temperature should be 365 degrees. Cook for 2 to 3 minutes until golden brown. When cooking multiple batches, always allow the temperature of the oil to return to 365 degrees.
SCALLOPS AND SHRIMP:
Scallops and shrimp become opaque and firm when fully cooked.
To boil shrimp, place them in a large pot of boiling water and simmer 3 to 5 minutes.
Steam shrimp 3 to 5 minutes.
Scallops should be broiled 3 to 5 minutes.
OYSTERS AND CLAMS:
Steam or broil until shell pops open.
Fry in oil for 3 to 4 minutes at 375 degrees.
Bake for 10 minutes at 450 degrees.
Note the risk with consuming raw oysters; if you have a chronic illness or immune disorders, you are at greater risk of serious illness from eating raw oysters. Eating only fully cooked oysters is advised.
SOURCE: BUREAU OF SEAFOOD AND AQUACULTURE, FLORIDA