During summer, I always BBQ fish, it’s easy, quick and gives that extra smoky layer to the overall taste. Although I will use a variety of fish, I recently tried Sand Whiting, a small but delicate tasting fish which doesn’t overpower the palate. You will need to navigate against some fine little bones but if you cheat as I did, you can ask the fishmonger to fillet and debone the fish for you. I will confess, try as I might, filleting fish is not one of my strong points and I'm not too shy to ask the fishmonger to wield his magic.
The one and same fishmonger also gave me a tip … less is best when it comes to flavouring and cooking fish particularly Sand Whiting which already packs a punch with it’s taste. He confided that a little pepper, salt and lemon juice with a sprig of parsley or a sprinkle of oregano is all I need to create perfection.
Always one to heed advice, I followed his tip and can absolutely vouch that simplicity is indeed best. Hope you enjoy this variety of fish as much as I did.
Barbecued Sand Whiting - a great BBQ alternative to meat.