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Aaron Turner's grilled whiting

Australian Gourmet Traveller recipe for grilled whiting by Aaron Turner from Loam in Victoria.

By Aaron Turner
  • 25 mins preparation
  • 25 mins cooking
  • Serves 6
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Grilled 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.


  • 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


  • 1
    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).
  • 2
    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.
Drink Suggestion: 2010 Ngeringa Rosé. Drink suggestion by Astrid Turner