Grilled whiting

AT A GLANCE

  • Serves 6 people

  • 6 King George whiting (about 350gm each; see note), cleaned, brought to room temperature
  • 2 cups (firmly packed) dill
  • 3 small lemons, sliced, plus wedges to serve
  • 1½ tbsp olive oil
  •  
  • Grilled asparagus
  • 3 bunches asparagus
  • 1½ tbsp olive oil
01   Heat a charcoal barbecue (or char-grill pan) to low-medium heat. Stuff whiting cavities with dill and lemon, season to taste and tie to secure with kitchen string. Brush whiting with oil, season well to taste and grill directly over low-medium heat, turning occasionally, until cooked through (15-25 minutes).
02   Meanwhile, for grilled asparagus, snap woody ends from asparagus (discard), drizzle with oil, season to taste and grill, turning occasionally, until charred and just tender (3-4 minutes). Serve with hot whiting and lemon wedges.

Note If King George whiting is unavailable, substitute sand whiting.

Topics:

SUMMER, WHITING, MODERN AUSTRALIAN, SEAFOOD, DILL, ASPARAGUS, DRINK SUGGESTION, FISH, LEMONS, CHEFS' RECIPES, LUNCH

Recipe:

AARON TURNER, LOAM, VICTORIA

Photography:

JOHN LAURIE

Styling:

LISA FEATHERBY

Drinking Suggestion:

2010 NGERINGA ROSÉ. , suggested by ASTRID TURNER

FEATURED IN

Jan 2013

Jan 2013

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