New recipes

This Showstopping Method Will Up Your Seafood-Cooking Game

This Showstopping Method Will Up Your Seafood-Cooking Game

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

A cast-iron griddle delivers a crunchy, flavor-packed crust and irresistible table-side sizzle.

It’s hard to beat that sizzling presentation when you bring cooked seafood to the table on a smoking-hot griddle. I refer to the phenomenon as “the fajitas effect.” I know you’ve witnessed it—when someone orders fajitas at a Mexican restaurant, all heads turn as soon as that sputtering pan comes out of the kitchen. A plume of steam fills the room, and soon, everyone’s ordering the same thing.

The best griddles are made from heavy metal—typically cast iron—and feature a flat surface (not ridged like a grill pan). They’re small enough to fit over one or two burners on a stovetop or a standard grill but big enough to hold a few servings without crowding the portions.

Eating healthy should still be delicious.

Sign up for our daily newsletter for more great articles and tasty, healthy recipes.

You’ll want to marinate your seafood before cooking it on a griddle. The superhot pan turns any marinade into an instant crust, adding both flavor and texture. To finish, drizzle a bit of the reserved sauce over the top; then bring the whole griddle to the table, and witness the fajitas effect in action as your family and friends gobble up these delicious, gorgeous scallops.


  1. Safin

    Of course. It happens.

  2. Kianni

    what is necessary to do in this case?

  3. Clust

    This wonderful phrase will come in just the right place.

  4. Berne

    Thank you Vital

Write a message