India, April 13 -- Grilled fish can feel tricky, but most kitchen mishaps come down to one thing. The pan. Get that right, and everything else starts to behave.

At Sula Vineyards, Executive Sous Chef Rahul Desai keeps his focus firmly on this often-ignored detail. "As much as people talk about marinades, it is the pan that really decides how your fish turns out," he says. "If your heat is right and your surface is right, the fish almost cooks itself."

Here is how to choose a pan that actually works, plus a simple recipe to try once you have it sorted.

Fish is delicate and quick to cook. A poor pan can lead to sticking, uneven cooking, or dry flesh. "A good grill pan should give you control," says Chef Rahul. "You want steady heat, a pr...