Fish Recipes, Recipes

Firepit Whiting Recipe

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This Firepit Whiting Reciper for grilled whiting fish is easy, yet it captures the nuances of fresh fish making it ideal for family gatherings or special occasions. Solo whiting, olive oil, sea salt, and lemon are all that’s needed to make this tasty and memorable dish. To begin with, brush olive oil on both sides of the fish and set up a form of a firepit until hot red coals do not produce smoke.

As the timing of the grill and pan’s heated cover the fish on one side till a golden crust forms then turn it over to finish it. The final product is crispy skin; the flesh is moist, tender firm, and garnished with a squeeze of lemon. To say that this dish is easy would be an understatement. It brings silage flavors that are sought and loved and made from fresh produce.

Firepit Whiting

Whether we cook for a living, cook for a family or only cook on the weekend, it is easy to forget the simple things. And this always strikes me as a little odd when it is the simple things that are often the most important. Cooking doesn’t get much simpler (or more impressive) than this. It’s the type of dish that fond food memories are made of.

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Prep Time 15

Cook Time 30

Total Time 45

Course Appetizer

Cuisine American

Servings 4

Ingredients

2 whole whiting about 450–500 g (1 lb) each, cleaned and gutted
2 tablespoons olive oil
2 teaspoons sea salt
Lemon wedges to serve

Instructions

Make a couple of slashes in each side of the fish. Put the fish on a plate and lightly brush each side with olive oil.
Your firepit is ready to cook on after about 2 hours of burning, when the timber is charcoal black, has transformed into red hot coals about the size of golf balls, and the smoke has all but subsided. To test for heat, you should not be able to hold the palm of your hand 5–10 cm (2–4 inches) above the grill for more than 2–3 seconds. Replace the grill over the firepit and give it around 10 minutes to heat up.
Put a large non-stick frying pan on the firepit grill. Give it 10 minutes or so to heat up.
Drizzle the remaining olive oil into the pan, then sprinkle with salt. Lay the fish in the pan and cook for 5 minutes, without moving so it develops an even, golden crust. Use a large spatula to turn the fish and cook for another 3–4 minutes without moving. The skin should be slightly crispy and the flesh firm yet succulent. Serve with lemon wedges.

Keyword fish recipe