Griddling vegetables & fish
How to cook vegetables and fish on a griddle to give an attractive charred finish.
Points to remember
- Gently apply the oil to the vegetables with a brush.
- Heat the griddle pan and put the vegetables onto the griddle's surface.
- Once the lines have appeared on the surface, turn the vegetables 90 degrees to create the criss-cross griddled appearance.
- Turn the veg over once the griddled effect has appeared. Remember to brush lightly with oil. When the vegetables are cooked, remove and place on a serving plate.
- Brush tuna steaks lightly with oil.
- Place the fish onto the pre-heated griddle pan and allow to cook.
- Leave long enough for the griddle pan to carbonise the steak to create the lined effect.
- When they are ready, turn 90 degrees to create the criss-cross effect.
- Brush other side of the fish with oil and turn over to sear.
- Move the finished seared steaks to the serving dish.
- Brushing the griddle pan will cause the vegetables or fish to stick.
- If you lift the food too early, the fish, meat or vegetables will not carbonise and will not have a griddled appearance.