Whiting, also known as silvery hake, is a small, silver fish with white, delicately flavored flesh. Though whiting is considered less flavorful than cod, it can really shine with the addition of fresh herbs and spices. Whiting fillets are so simple to grill that they can go from the grill to your table in just minutes. For best results, look for whiting fillets that are bright white and have a soft texture. Pair grilled whiting with fresh salads and whole grains for a guiltless dinner.
Preheat a gas or charcoal grill to medium heat. Check the temperature of the grill before adding your whiting fillets. Hold your hand approximately 4 inches above the grate and count until your palm feels hot; six to eight seconds indicates medium heat.
Sprinkle the whiting fillets with salt and fresh ground pepper to taste.
Combine 1/2 cup of extra virgin olive oil, 1/2 cup of finely chopped parsley and 1 tablespoon of paprika. Brush the whiting fillets with the mixture before placing them on the grill.
Place the prepared whiting fillets on the preheated grill. Grill the fillets for four to six minutes per side. Baste the fillets with the olive oil and parsley mixture every two minutes.
Seasoning for Whiting Fish
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- "James Beard's New Fish Cookery"; James Beard; 1994
- Sydney Morning Herald; Whiting; Steve Manfredi; August 2004
- BBC Good Food Glossary: Whiting
Megan Mattingly-Arthur has been writing professionally since 1998. She has contributed to various publications, including "Teen Voices" and "Positive Teens" magazines, as well as a book, "The Young Writer's Guide to Getting Published." Mattingly-Arthur is studying travel and tourism through Penn Foster Career School.