These values apply to many other common kinds of fish so you don't need to worry about setting a new temperature every time you try a new dish. The most common types, salmon and swordfish, require a temperature of 140° F over a direct heat of 400° F should do the job. Flip, close the lid, and finish grilling the halibut until the internal temperature reads 145 degrees F. Your halibut should be … This is also the salmon grilling time and temperature commonly used. A cooking or meat thermometer should not be a sometime thing. Depending on the size, cod fillets will take 10 minutes to cook and you will want to start checking the temperature at around 8 minutes. Serve immediately, enjoy! Pull the cod fillets when they reach 120 degrees Fahrenheit. Grill the marinated fish on the Traeger until it reaches an internal temperature of 140-145℉. The carryover heat will raise the internal temperature by 5 to 10 degrees. Making sure you meat is properly cooked is … 125 degrees F: cook until medium-rare (do not overcook or the meat will become dry and lose its flavor: Shrimp Medium-size, boiling: 3 to 4 minutes Fish and Seafood Cooking Temperature Chart Fish (steaks, filleted or whole) 140 degrees F: flesh is opaque, flakes easily: Tuna, Swordfish, & Marlin. It's so important to know the Steak (Beef), Pork, Fish, and Chicken Internal Temperatures when cooking on the grill, on the stove, or even in the oven. The USDA recommends cooking fish to an internal temperature of 145° and how long this will take depends on the thickness of the fillets. At this temperature the fish should be opaque throughout and flake easily when tested with a fork. Like you, I prefer my Salmon to be medium, so the internal temperature will not be 145. Place your buttered and seasoned halibut on the grill and close the lid. A cooking thermometer can be used for all foods, not just meat. 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