Food can be cooked slowly in a grill pan, preserving the juices of meats, poultry, shellfish, fish, and vegetables. By allowing moisture to accumulate in the crevices between the raised ridges of the pan, this kind of pan also steam cooks food. Additionally, the ridges act as a rack to direct some food’s fat away from the food so that it can gather in the crevices between the raised ridges without coming into contact with the food. Food can be cooked slowly in a grill pan, preserving the juices of meats, poultry, shellfish, fish, and vegetables. By allowing moisture to accumulate in the crevices between the raised ridges of the pan, this kind of pan also steam cooks food.
Table of Contents
Pan-Grilled Salmon with Red Pepper Salsa
Ingredient
- Chili powder, two tablespoons
- 1 teaspoon of cumin, ground
- Salt, 1/2 teaspoon
- 12 tsp of coriander seeds
- 14 teaspoons of powdered chipotle chiles
- 4 salmon fillets, skinless, 6 ounces
- frying oil
Salsa:
1 cup red bell pepper, chopped
1/4 cup tomato, chopped
2 tablespoons of red onion, chopped
1 tablespoon freshly chopped cilantro
1 1/2 teaspoons of lime juice, fresh
8 grains of salt
Directions
Step 1
Heat a grill pan over medium-high heat to prepare the salmon. Rub fillets with a mixture of the first five ingredients. Spray cooking spray on the pan. Add the fillets to the pan and cook for 4 minutes on each side, or until cooked to your preference.
Step 2
Make salsa while the fish cooks. Bell pepper and the other ingredients should be combined. Serve the fillets with salsa.
Pan-Grilled Thai Tuna Salad
Cooking spray is an ingredient.
- 2 (6-ounce) steaks of yellowfin tuna (about 1 inch thick)
- 1/8 teaspoon black pepper, 1/4 teaspoon salt
- 4 cups of napa (Chinese) cabbage, thinly sliced
- 1 cup of cucumbers, thinly sliced
- 12 cup carrots sliced into matchsticks
- 13 cups red onion, presliced
- 1 sectioned and sliced navel orange
- 2 tablespoons of freshly cut cilantro and 1 tablespoon of sugar
- 2 teaspoons of lime juice, fresh
- Rice vinegar, two tablespoons
- Dark sesame oil, 1/2 teaspoon
- 1/4 teaspoon Sriracha or sambal oelek, a ground fresh chili paste (hot chile sauce, such as Huy Fong)
Directions
Step 1
Over medium-high heat, preheat a grill pan. Spray cooking spray on the pan. Sprinkle salt and pepper over the fish evenly. Cook the fish in the pan for two minutes on each side, or until it is cooked to your preference. To a chopping board, transfer.
Step 2
In a big dish, mix the cabbage with the remaining ingredients (through the orange). In a separate bowl, mix the remaining ingredients well before adding the sugar. Save one tablespoon of the dressing. Over the salad, drizzle the remaining dressing and gently toss to coat. On two plates, evenly distribute the salad mixture. Slice each tuna steak 1/4-inch thick, against the grain, and put over the salad ingredients. Over each plate, drizzle 1 1/2 teaspoons of the leftover dressing.
Step 3
For dessert, divide 1/2 cup of coconut sorbet between two dessert dishes. Place 2 tablespoons of diced mango and 1 tablespoon of toasted flaked sweetened coconut on top of each serving.
Greek-Style Pork Chops
Ingredients
- Divided into two tablespoons of red wine vinegar
- Oregano, dry, 1 teaspoon
- split two teaspoons of olive oil
- 2 minced garlic cloves
- 4 (4-ounce) loin chops, each with no bones.
- 1/4 cup plain Greek-style yogurt without fat
- 1 tablespoon freshly chopped dill
- divided half a teaspoon of salt
- 1 1/2 cups plum tomatoes, diced (about 2 medium)
- 1 cup sliced cucumber with seeds
- 12 cups red onion, diced
- Frying oil
Directions
List of Instructions
Step 1
In a zip-top plastic bag, combine 1 tablespoon of red wine vinegar, oregano, 1 teaspoon of olive oil, and garlic. Seal the bag after adding the pork. At room temperature, marinate for 20 minutes, turning every ten minutes. With a whisk, combine yogurt, 1 tablespoon dill, 1 teaspoon dill, remaining 1 tablespoon vinegar, remaining 1 teaspoon oil, and 1/8 teaspoon salt. Cover and let stand. Combine the tomatoes, onion, and cucumber. Add 1/8 teaspoon salt to the tomato mixture and stir to blend.
Step 2: Warm a grill pan to a medium-high temperature. Spray cooking spray on the pan. Taking the pork out of the bag, discard the marinade. Add the final 1/4 teaspoon of salt evenly to both sides of the pork. Cook the pork in the pan for 4 minutes on each side, or until it is cooked to the desired doneness. Take the pork out of the pan and let it stand for two minutes. On each of the four dishes, dollop 3/4 cup of the tomato mixture. Place one pork chop and roughly 3 tablespoons of the yogurt mixture on top of each serving.
Grilled Pork Tenderloin on the Stovetop
Ingredients
- Pork tenderloin, one (mine was 650 grams)
- 50 ml of olive oil
- Add salt and pepper to taste (I used 1/2 tsp. salt and 1/4 tsp. black pepper).
- 1 teaspoon of powdered garlic
- Freshly chopped rosemary leaves, 1 tablespoon
- 1 tablespoon Optional: orange juice
Instructions
- Turn the oven on to 350 degrees.
- The pork should be covered in olive oil on all sides.
- Sprinkle the salt, pepper, garlic, and rosemary evenly on both sides of the pork (and orange zest, if you are using it).
- On the stovetop, heat a grill pan that is oven-safe to medium-high.
- The pork tenderloin should be placed on the heated pan and seared for about two minutes on each side.
- Place the pan with the pork into a preheated oven and roast for 20 to 25 minutes.
- Take the tenderloin out of the oven and let it rest for 10 minutes before serving.
Catfish Sandwiches with Creole Mayonnaise
Ingredient
- Frying oil
- 6 ounces of catfish fillets, four
- Cajun seasoning, 1 1/2 tablespoons
- 4 hamburger buns (1 1/2 ounces each)
- Three tablespoons of fat-free mayo
- Shallots, minced, 1 1/2 tablespoons
- Whole-grain Dijon mustard, 1 14 tablespoons
- 12 teaspoons of lemon juice, fresh
- Four crinkly lettuce leaves
- 4 slices of tomato, each 1/8-inch thick
- A sweet pickle relish in 8 tablespoons
Directions
Step 1
Over medium-high heat, preheat a grill pan. Spray cooking spray on the pan. Season fillets evenly with salt and pepper. Cook the fillets in the pan for 4 minutes. Fish should flake readily when tested with a fork after 3 minutes of cooking on the other side, or to the desired level of doneness.
Step 2 Put the buns in the pan with the cut sides facing up and toast for 1 minute. Take out of the pan.
Step 3
Stir thoroughly while you combine the juice, mustard, shallots, and mayonnaise. Each portion is topped with a fillet and a tomato slice, with a lettuce leaf lining the bottom half of each bun. Each tomato should have 2 tablespoons of relish on it. Put one spoonful of the mayonnaise mixture on the cut side of each top bread and atop each sandwich.
6. Grass-Fed Beef Tenderloin Steaks with Sautéed Mushrooms
Ingredient Checklist
- Extra virgin olive oil, 1 tablespoon
- 4 shallots, quartered and peeled
- two teaspoons of freshly chopped thyme
- 8 grains of salt
- 1/8 teaspoon of red pepper flakes
- 3 packages (4 ounces each) of the presliced exotic mushroom mixture (such as shiitake, cremini, and oyster)
- 2 minced garlic cloves 1/4 cup dry sherry or Madeira wine
- Low-sodium soy sauce, 1 tbsp
- 2 teaspoons freshly chopped parsley
- Frying oil
- 4 trimmed, 4-ounce grass-fed beef tenderloin steaks (about 1 inch thick)
- 1/4 teaspoon freshly ground black pepper and 1/2 teaspoon salt.
Directions
Step 1
In a sizable nonstick skillet, heat the oil over medium-high heat. Add the shallots and cook for 3 minutes, or until just starting to brown. Add the mushrooms, 1/8 teaspoon salt, crushed red pepper, and thyme. Sauté for 6 minutes, or until the mushrooms are just beginning to brown. two minutes after adding the garlic. Add wine and soy sauce and stir. Cook for 15 seconds, or until the liquid nearly completely evaporates. Add the parsley and stir. Cover and put away.
Step 2: Warm a grill pan to a medium-high temperature. Spray cooking spray on the pan. Add black pepper and 1/2 teaspoon of salt to the steaks. Add the steaks to the pan and cook for three minutes on each side, or until done to your preference. Wait for five minutes. With the mushroom combination, serve.
Step 3 Wine recommendation: Serve grass-fed beef with a full-bodied, soft red to balance off its leanness. Although a variety of grapes could be used, meat is particularly well-suited to the structure and depth of cabernet sauvignon.
