Serving suggestion (Photo credit: Wikipedia) |
The rule for griddle pans: The heavier, the better. Cast-iron is the best choice. Although there are many nonstick versions that do an acceptable job, cast-iron gives food the charred taste that is as close as possible to the taste of food cooked on the grill (minus the mess of setting up charcoal). The trick to this dish? The pan has to be very hot so the fish won't stick and will come out with nice charred lines.