Whiting is a beautiful, delicate fish. It can be cooked directly on a very hot cooking grill, alternatively if you’re looking for a guaranteed easy method, cook the fillets in a frying pan. As they are so thin you only need to cook them on one side.
Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C) with a large Weber Ware frying pan.
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Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C) with a large Weber Ware frying pan.
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Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C) with a large Weber Ware frying pan.
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Prepare your barbecue for direct cooking over medium-high heat (210°C-250°C) with a large Weber Ware frying pan. If you are using a Weber Pulse, preheat your barbecue with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 290°C.
Prepare your barbecue for direct cooking over medium-high heat (210°C-250°C) with a large Weber Ware frying pan. If you are using a Weber Pulse, preheat your barbecue with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 290°C.
Prepare your barbecue for direct cooking over medium-high heat. If you are using a Weber SmokeFire, set the temperature to 270°C and preheat. Preheat with a large Weber Ware frying pan for 5 minutes
Lightly coat the fillets with olive oil, salt and pepper. Cut the lemon in half.
Once the barbecue and frying pan has preheated, add the whiting fillets to the pan, skin side down. Cook the fillets over direct medium-high heat, with the lid closed, for 2 minutes, until the skin is lightly coloured golden and the flesh is just cooked through, there is no need to flip the fillets. While the fish is cooking, grill the lemon halves, cut side down for 2 minutes, or until caramelised
Once the barbecue and frying pan has preheated, add the whiting fillets to the pan, skin side down. Cook the fillets over direct medium-high heat, with the lid closed, for 2 minutes, until the skin is lightly coloured golden and the flesh is just cooked through, there is no need to flip the fillets. While the fish is cooking, grill the lemon halves, cut side down for 2 minutes, or until caramelised.
Once the barbecue and frying pan has preheated, add the whiting fillets to the pan, skin side down. Cook the fillets over direct medium-high heat, with the lid closed, for 2 minutes, until the skin is lightly coloured golden and the flesh is just cooked through, there is no need to flip the fillets. While the fish is cooking, grill the lemon halves, cut side down for 2 minutes, or until caramelised.
Once the barbecue and frying pan has preheated, add the whiting fillets to the pan, skin side down. If you are using a Weber Pulse: turn the control knob(s) to one notch greater than medium (240°C-260°C). Cook the fillets over direct medium-high heat, with the lid closed, for 2 minutes, until the skin is lightly coloured golden and the flesh is just cooked through, there is no need to flip the fillets. While the fish is cooking, grill the lemon halves, cut side down for 2 minutes, or until caramelised.
Once your barbecue has preheated to the set temperature (SmokeFire: 270°C), add the whiting fillets to the pan, skin side down. Cook the fillets over direct medium-high heat, with the lid closed, for 2 minutes, until the skin is lightly coloured golden and the flesh is just cooked through, there is no need to flip the fillets. While the fish is cooking, grill the lemon halves, cut side down for 2 minutes, or until caramelised.
Squeeze the caramelised lemon over the fillets and serve immediately.
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