When done well this is a mouth-watering way of cooking fish. This method needs to be monitored closely, as it is only too easy to burn the fish and leave the centre underdone.
Use heavy, quality, cast iron, ridged pan which has been pre – heated
Heat the pan gently to get a constant heat
Wipe the ridges with oiled kitchen paper
Press the fish portion or whole gutted fish onto the ridges and press down and cook for 2 – 3 minutes without moving and this will let the fish take on the grill stripes. Cooking times will vary for different thickness of fish
Turn seafood only once
Chef’s Tips...
Leave the head and tail on gilled and gutted fish which retains moisture and flavour
Don’t crowd the pan as this will cause steam
Place citrus fruits and pungent herbs in the gut cavity with seasoning to create a wonderful aroma.
