Anolon Academy

Grilling fish 

By Chef Justin North

The Anolon Endurance + Grill pan is perfect for grilling all varieties of seafood such as garlic prawns, lobster, John Dory, yellow fin tuna, salmon and ocean trout

For fillets of Dory- John, mirror or silver, first remove the fish from your refrigerator approximately 20 minutes before cooking to allow it to come to room temperature. This will assist with even cooking. 

Heat the pan over a moderately high temperature and add a little rice bran oil or grape seed oil. 

Season the fish with a little salt flakes and place into the pan. Grill for a couple of minutes and then flip the fish over and repeat. Finish with a nice squeeze of lemon and serve with a few greens gently wilted in the same pan. 

You can also make a lovely aromatic salt by grinding sea salt, lemon zest and coriander seeds in a mortar and pestle and use this to season your seafood. Store in a container refrigerated. 

Prawns are great cooked in the grill pan, peeled and cleaned with a few knobs of unsalted butter, lemon zest, chilli flakes and a little grated fresh garlic. Serve with warm crusty bread to soak up all the grilling juices. Don’t be afraid of all the amazing pan juices - extra flavour and maximum deliciousness!

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