Posted by mendoza | Posted in Picnic Food And Recipes | Posted on 01-06-2010
Allergic to smoke from grilling foods? For picnic outings, bring a grill pan to avoid cooking over direct heat or fire. You may add a little oil to pan-sear those luscious fish fillets. It’s not pan-frying so health-conscious picnickers would have no worries about too much oil. Use non-sticky pans to make sure that foods will not stick while cooking.
Pan-grilling is also a good alternative when an electric grill is not available. This method is so simple, even a non-cook can produce a presentable and delectable fish dishes for the picnic meal.
The tricky part would be the making of different sauces that would enhance the taste of pan-grilled fish fillets and slices. Fortunately, you can buy lots of commercially-prepared sauces in jars and bottles. Although homemade concoctions would still taste best.
Like grilled fish, pan-grilled fish also goes well when served with vegetables: sauteed, parboiled, pan-grilled along with the fish, and just fresh. Cook green peas, corn kernels, and carrot bits in butter. Or just blanch baby carrots and baby corns along with strips of cabbage. White onion rings will look and taste great when cooked inside and around the whole fish. For something crunchy and crispy, serve pan-grilled fish with slices of cucumber and shreds of lettuce.
If you like it very, very simple, just drizzle you’re pan-grilled fish with creamy cheese and sprinkle finely ground white pepper or garlic powder. Don’t like cream or cheese? Dip your fish in apple cider or wine vinegar.
Tips on Pan-Grilled Cooking Method
Heat pan until smoke appears on the surface. Brush olive oil on the pan before placing the fish steaks on the center.
Do not move fish while cooking. Using a spatula, nudge the fish gently. If it moves easily, it is ready to flip over.
Frozen fish should be thawed properly. Pat dry before grilling to minimize release of excess juice.
Do not use butter when cooking because it tends to darken. Use olive oil or grape seed oil so that it will not burn at medium-high temperature.
If fillet has skin, start cooking with it on the pan. Lower heat to avoid burning.
Pan Grilled Fish Fillet for Picnics
You’ll need fillets or slices of any kind of lean fish, fresh or frozen. Marinate fish in lemon, rice vinegar, crush garlic, ginger juice, sugar, salt and pepper for 1 to 2 hours. Drain well. Pat dry.
Heat the pan. Spray olive oil on hot surface. Place fish on the hottest part. Lower heat to medium to give fish time to cook. Flip fish when it is easily moved. Moving fish when still cooking will cause sticking and crumbling.
Serve with salads and dips. For pan-grilled tuna, peach salsa and parboiled green beans will make a marvelous picnic food idea.
Ingredients for Peach Salsa:
1 cup peaches, peeled and diced
½ cup tomato, diced
¼ cup green onion, minced
2 Tbsp red bell pepper, diced
1 Tbsp lime juice, freshly squeezed
Ginger and garlic powder, to taste
Chili pepper and cilantro, to taste
Honey or sugar, to sweeten taste
How To: Combine all ingredients. If sweet salsa is desired, add more honey or sugar. Refrigerate for a few hours to allow flavors to blend. An hour before serving, bring salsa to room temperature. Serve with pan-grilled tuna, steamed rice, and some green vegetables.
Picnic Carp Fish Grilled on Griddle Pan
Impromptu picnics are often done during fishing outings. A griddle pan can be used to pan-grill the freshly-caught fish. Just heat the pan until very hot before applying oil. Drain the fish after cleaning. Cut a long line on each side to let flavors seep into the tender flesh while cooking. Sprinkle salt and pepper and let sit for 10 to 30 minutes.
Chop some onions and crush several cloves of garlic. Saute the garlic in oil until brown then scoop out. Arrange whole fish at the center of the pan. Make sure the pan is slightly elevated from the fire or the source of heat to avoid burning.
Do not force-flip fish or the skin will stick and the flesh will break. The fish will ‘tell’ you when it is ready to be flipped. Grill the onion rings along the sides when fish is almost cooked. Serve hot with rice or bread.
Picnic Pan-Grilled Salmon Steak with Veggies
Pan-grilling is the least messy method of cooking picnic foods. You just put the fish steaks inside the marinade bag the night before and transfer it in the ice chest the next morning. Bring the grill pan, preferably the non-stick one, and a portable stove. Pack all your favorite vegetables, a small jar of olive oil, some condiments like salt and pepper, and a bottle of white wine.
Ingredients for Marinade:
1 piece lemon, squeezed to get juice
1 Tbsp olive oil
2 Tbsp vinegar, rice or wine
1 tsp Dijon mustard
1 tsp ginger juice, freshly squeezed
¼ cup green onions, minced
1 tsp honey or sugar
How To: Mix all ingredients in a small bowl. Put marinade and fish steaks inside a sturdy food bag. Let sit inside the refrigerator. Flip over from time to time to make sure all sides are coated with marinade.
You are welcome to read :