We have already
confessed in our love of the grill pan. Overshadowed by sauce pans, the saute pan, and the stock pot, our grill pan is nevertheless indispensable. You can throw anything onto it and - as long as the pan is hot, the food is sliced thinly (1"/2cm or less), and it is coated in oil ever so slightly - the result is likely to be delicious. Grilled zucchini and eggplant are to die for. Fish acquires gorgeous grill marks. You can even throw fruit onto it!
We recently grilled mahi mahi, which was coated (yes, yes, "ever so slightly" coated) in a marinade of olive oil and orange juice, together with orange slices themselves. We served the fish with sauteéd onions (which turned dark and sweet after a slow simmer in a cast iron pan).
We have already confessed in our love of the grill pan. Overshadowed by sauce pans, the saute pan, and the stock pot, our grill pan is nevertheless indispensable. You can throw anything onto it and - as long as the pan is hot, the food is sliced thinly (1"/2cm or less), and it is coated in oil ever so slightly - the result is likely to be delicious. Grilled zucchini and eggplant are to die for. Fish acquires gorgeous grill marks. You can even throw fruit onto it!
We recently grilled mahi mahi, which was coated (yes, yes, "ever so slightly" coated) in a marinade of olive oil and orange juice, together with orange slices themselves. We served the fish with sauteéd onions (which turned dark and sweet after a slow simmer in a cast iron pan).