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Barbeque Sand Whiting with Fennel Scallops


  • Scallop served with orange and fennel salad

  • 1 red shell Scallop

  • 2 baby Fennels or 1 large

  • finely chopped Basil

  • finely chopped Mint

  • 1 fresh medium Chilli

  • 1 Clove Garlic

  • Murray River Flake Salt

  • Black pepper

  • Extra Virgin Olive Oil

  • 1 Valencia orange

  • Zucchini ribboned laced tomatoes

  • 1 Zucchini

  • 3 Golden Grape Tomatoes

  • 3 Red Grape Tomatoes


  • Sand Whiting:

  • 1.

    Take cleaned and gutted Sand Whiting.

  • 2.

    Marinate for 20 – 30 minutes with freshly chopped deseeded chilli, olive oil, salt, pepper, lime zest and juice and coriander.

  • 3.

    Place all excess marinade ingredients in the fish cavity and put it on the barbeque.

  • 4.

    Cook on medium heat, turning once carefully so as to not break skin on fish.

  • 5.

    Cook 4 -5 minutes each side.

  • 6.

    Lightly barbeque two limes slices and use these to present in cavity of the fish when serving and dress with small amount of finely chopped coriander and a generous drizzle of lime aioli.

  • Scallop served with orange and fennel salad:

  • 1.

    Remove scallop from shell and clean.

  • 2.

    Wash shell.

  • 3.

    Marinate scallop in: Mirin, Light Soy sauce, a clove finely diced Garlic, Salt and pepper and Sesame oil.

  • 4.

    Peel a fennel and slice finely, preferably with a mandolin alternatively shave with a peeler or knife.

  • 5.

    Separate fronds from fennel to use as a garnish at the end.

  • 6.

    Lightly barbeque the fennel on the flat plate on a high heat for about 4-5 minutes.

  • 7.

    Allow to cool.

  • 8.

    Make marinade using, pepper, olive oil, some finely chopped basil and mint.

  • 9.

    Add orange juice and zest.

  • 10.

    Place fennel in marinade and toss.

  • 11.

    Lightly barbeque scallop about 1 minute per side.

  • 12.

    Dress scallop shell with orange and fennel salad and top with the scallop.

  • 13.

    Garnish with fennel fronds.

  • Zucchini ribboned laced tomatoes :

  • 1.

    Place bamboo skewer into iced water for 10 – 20 minutes which will stop the wood on the skewer from burning while on the BBQ.

  • 2.

    Peel the zucchini then cut them into ribbons with a mandolin or vegetable peeler.

  • 3.

    Take three golden and three red grape tomatoes for the skewer.

  • 4.

    Thread the zucchini through the skewer in a ribbon style.

  • 5.

    Alternate red and golden coloured tomatoes.

  • 6.

    Marinate with olive oil, salt and pepper.

  • 7.

    Barbeque for about 10 minutes.

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