Griddling

This can be done on a ridged griddle pan that sits on the stove top in the form of a frying pan, now normally non-stick, or a rectangular griddle plate that comes as an extra on some cookers and fits over the burners. Griddling is probably the easiest way to cook fish - although you don’t get the charcoal flavour of barbecuing, you do get a good result. This method really suits fish such as tuna, where you need it quickly flashed on a high heat to keep it rare in the middle. Get the griddle very hot before adding the food and don’t try to move the food until it lifts readily or you will tear it. The sear marks from the ridges can be decorative, particularly as quadrillage, where you turn the food three times altogether, rotating it by 90 degrees each time, to give a cross-hatched effect.