The grill pan has raised reliefs that create marks on the food that make it look like it was grilled. Grill pans allow you to grill food indoors, when you cannot cook outdoors, by cooking food over high heat without adding much fat to the fish. The grill pan will leave a burnt surface on the fish, giving the fish additional texture and flavor.
- One gilthead fish per person.
- Olive oil.
- Salt and pepper.
- Dried spices like garlic or parsley.
Steps to follow to make this recipe:
- Rinse the fish under cold water. Pat the fish dry with paper towels to remove excess moisture.
- Drizzle the fish with olive oil. The raised areas on the pan collect the fat, and if oil is added directly to the grill pan, the fat will accumulate.
- Season the fish fillets with your favorite seasonings. Salt, pepper, pepper, and curry powder are the seasonings that work well for seasoning fish.
- Place the saucepan on the stove over medium heat. Let the pan heat up before adding the fish.
- Add the fish to the skillet. Cook each side for 3 to 5 minutes, depending on the thickness of the fish. Avoid turning the fish more than once. Lower the heat in the skillet if the fish seems to be cooking too quickly or a large amount of smoke appears.
- Remove the fish from the pan once it can be flaked with a fork. It is recommended that the fish have an internal temperature of 100 degrees before consuming. Always check the temperature in the thickest part of the fish.
- Put aluminum foil over the pan for easy cleaning.
- The pan will be very hot once it is placed over the kitchen fire. Use a potholder to hold the handle to avoid burning your hand.