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Grilled whiting

You'll need

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.

"We are lucky to have such great access to seafood on the Bellarine Peninsula," says Turner, "and what better place to cook it than right on the beach?" Here, the Turners tied their whiting to sticks and grilled them over a campfire that had burnt down to a low heat. To cook them at home you'll need a barbecue or char-grill pan.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

2010 Ngeringa Rosé.

Featured in

Jan 2013

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