Cooking fish on a Big Green Egg can lead to incredibly moist, flavorful results when done properly. However, achieving the ideal fish temperature requires understanding what temperature different types of fish should reach. This guide will provide recommended target temperatures for various fish to help you perfectly cook seafood on your Big Green Egg.
Why Temperature Matters
Temperature is critical when cooking any protein, but especially delicate fish that can quickly go from undercooked to dried out. Heating fish to the proper internal temperature will kill potentially harmful bacteria while avoiding overcooking. Fish continues cooking even after being removed from the heat source, so pulling it right at the target temperature helps prevent it from drying out.
Understanding the right temperature for the fish you are cooking will lead to the best results every time. Follow the recommendations below for different fish types.
Target Temperatures for Fish
Tuna and Swordfish Steaks
For tuna or swordfish steaks that you want to have an interior that is still slightly translucent, cook to an internal temperature of 115-125°F. For tuna or swordfish you want to serve fully opaque in the center, cook to 125-130°F.
Salmon
Salmon should reach an internal temperature of 125°F at a minimum for food safety. To ensure it is cooked through while still being moist and flaky, cook salmon to 145°F.
Halibut and Cod
Cook flaky white fish like halibut and cod to an internal temperature of 140°F. This will lead to perfectly cooked fish that is opaque throughout.
Snapper and Grouper
Aim for an internal temperature of 140-145°F for snapper fillets or grouper steaks or fillets. Cooked to this range, the fish will be opaque, moist, and flake apart nicely.
Mahi Mahi
Cook mahi mahi to an internal temperature of 140-145°F. Mahi mahi does well with quick cooking methods and will be opaque and moist at this temperature.
Tilapia
Cook tilapia fillets to an internal temperature of 145°F. Tilapia is quite lean so be careful not to overcook it.
| Fish Type | Target Internal Temperature |
|---|---|
| Tuna and Swordfish Steaks | 115-130°F |
| Salmon | 125-145°F |
| Halibut and Cod | 140°F |
| Snapper and Grouper | 140-145°F |
| Mahi Mahi | 140-145°F |
| Tilapia | 145°F |
Tips for Cooking Fish on a Big Green Egg
Follow these tips to successfully cook fish on your Big Green Egg to the proper internal temperature:
Bring the Egg to the Right Temperature
– For thinner fillets, aim for 400-450°F.
– For thicker steaks or whole fish, cook at 300-350°F.
Use a Leave-In Thermometer
Use an instant read or leave-in meat thermometer to monitor the internal temperature of the fish without needing to open the Egg. Openings lets heat escape.
Cook on Cedar Planks
Cooking on a cedar plank protects delicate fish from overcooking and adds wood-smoked flavor. Soak planks beforehand.
Cook Quickly
The hot temperatures of the Big Green Egg allow you to quickly cook fish without drying it out. Cook most fish types for under 10 minutes.
Let It Rest
When the fish reaches 5°F under the target temperature, remove it from the heat. Residual heat will carry it the rest of the way.
Add Moisture
Put a pan of water in the Egg near, but not directly under, the fish. The steam helps keep fish moist.
Conclusion
Cooking fish on a Big Green Egg produces amazing results when you target the proper internal temperature for the type of fish you are preparing. Use a thermometer and the target temperatures provided to consistently achieve moist, flaky, deliciously cooked fish off your Egg. Mastering cooking fish on the Egg takes your culinary abilities to a whole new level.