2021-02SFC  Edible Austin Leaderboard

Whole Grilled Whiting with Carrot-Top Sauce


From Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish by Jesse Griffiths

This is an excellent use for lacy green carrot tops, which have a great fresh parsley flavor with a hint of sweet carrot. Use only very fresh carrot tops from good carrots, or substitute parsley. Other small or medium-size fish from the surf or bay can be substituted---try croaker, redfish, sand trout or speckled trout. The carrot-top sauce is also very good on grilled meats like venison.


Whole Grilled Whiting with Carrot-Top Sauce


For 1 Batch(es)

For the Fish

  • 8 Small Whiting, Whole, Gutted and Scaled
  • Olive Oil, For Brushing
  • Kosher Salt and Freshly Ground Pepper
  • Lemon Wedges

For the Sauce

  • 1 cup(s) finely chopped carrot-top greens
  • 3/4 cup(s) olive oil
  • 1/2 cup(s) red wine vinegar
  • 2 tablespoons sugar
  • 5 cloves garlic, minced
  • 1 tablespoon(s) dried oregano
  • 1 teaspoon(s) crushed red pepper flakes
  • Salt and pepper, to taste

Whole Grilled Whiting with Carrot-Top Sauce Directions

  1. Whisk together all of the ingredients for the carrot-top sauce.Taste and adjust the salt, pepper and red pepper flakes. Set aside.
  2. Dry the fish very well with paper towels and brush all over with olive oil. Season well with salt, including the cavity.
  3. Make a hot fire in a charcoal grill, or turn a gas grill up to high heat.
  4. Clean the grill grate well and brush it with olive oil.
  5. Lay the whole fish on the hottest part of the grill and cook, without moving the fish, until browned and crisp, about 4 minutes.
  6. Finish the fish by grilling for 1 minute on its belly.
  7. Carefully transfer the fish to a platter, spoon on the carrot-top sauce, and serve with lemon wedges.

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