Grill pans are great. I have one that is a grill pan on one side and a griddle on the other.
If you are using a grill pan, DO NOT coat the fish is flour. You will have a yucky mess. Instead, season your fish and brush with a little olive oil. Have your grill pan hot (med high heat) when you’ve placed your fish on the grill pan, don’t mess with it for 2-3 min (depending on the thickness of the fish) Carefully turn and again…don’t mess with it for another 2-3 min. (of course more time if your fish is thick.
It was mentioned that liquid smoke is full of chemicals, and it is….it is also VERY strong, but it works in a pinch. If you plan to use it, add only a drop to the oil before brushing over fish.
March 4th, 2010 at 7:44 pm
yes, as smoke leaves a particular flavour it might be wise to use cold smoked fish, or to smoke it if you can,
although you could also brush on some liquid smoke flavouring.
coat the fish in flour and then get some red hot skewers and singe the meat using them to leave "grilling marks"
References :
March 4th, 2010 at 7:50 pm
Try broiling the fish! That will give it a crispy exterior, like you would get with a barbecue. I would stay away from that smoke flavoring stuff; it’s full of chemicals. If you want the grill marks, you can get a ridged grill pan that is for stovetop use.
References :
March 4th, 2010 at 8:15 pm
Grill pans are great. I have one that is a grill pan on one side and a griddle on the other.
If you are using a grill pan, DO NOT coat the fish is flour. You will have a yucky mess. Instead, season your fish and brush with a little olive oil. Have your grill pan hot (med high heat) when you’ve placed your fish on the grill pan, don’t mess with it for 2-3 min (depending on the thickness of the fish) Carefully turn and again…don’t mess with it for another 2-3 min. (of course more time if your fish is thick.
It was mentioned that liquid smoke is full of chemicals, and it is….it is also VERY strong, but it works in a pinch. If you plan to use it, add only a drop to the oil before brushing over fish.
References :