I heard that the general rule is 10 minutes per inch of thickness of the fish. So for a half inch thick fillet of fish, 5 minutes (that's total, not per side). But you're not supposed to round up or down, so if the fish is 3/4 of an inch thick, you cook it for 7 1/2 minutes, not seven, not eight.
Grill fish for about 6-8 minutes per inch of thickness, flipping halfway through, for optimal results.
Fish should be grilled in foil for about 10-15 minutes, depending on the thickness of the fish.
It depends on the fish and the thickness, but generally, you want to cook the fish until it flakes easily. White, flaky fish (like cod or tilapia), you'll want grill for about 5-7 minutes, turning once (I prefer to let it cook a little longer on the first side, so 4 minutes on one side and 2 on the other). Fish like salmon or swordfish steaks take about 10 minutes.
Fish sticks take about 15 minutes to bake in the oven. If they are frozen, read the time recommended on the package. Homemade ones should be baked at 400 degrees Fahrenheit.
Fish will cook very quickly and dry out easily. You should only cook for a maximum of around 8-10 minutes.
For most types of fish, bake at 350F (175C) for about 10-15 minutes per inch of thickness.
The time it takes to grill fish to perfection depends on the thickness of the fish and the heat of the grill. Generally, it takes about 10 minutes per inch of thickness, flipping halfway through cooking. It's important to cook until the fish is opaque and flakes easily with a fork.
Grill fish for about 6-8 minutes per inch of thickness, flipping halfway through, for the best results.
Your catfish should be done in about 10 minutes.
It depends on the thickness but a cod fillet that's approximately 3/4 inch thick should remain on the grill for approximately two to two and a half minutes. Gently turn it. Grill the second side for approximately two minutes. At the end of the grilling, the fish should be firm to the touch but not hard and not "spongy."
For most types of fish, you should cook them in the oven at a temperature of 400F (200C).
No matter how you decide to prepare your fish by poaching, broiling, grilling, stewing, etc. -- make sure not to overcook it. Think 8-10 minutes per inch of thickness, i.e. if you have 2 pieces of 1-1/2 inch thickness and weighing about 16-20 ounces, do not cook it for any more than 20-30 minutes. Your oven should be set no high than 350 F or 160 C. Grilled cod fish is done once it starts to flake.