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Hundreds of years of Sicilian refining, have created culinary perfection.



  • 1.

    Heat a little extra virgin olive oil in a pan.

  • 2.

    Place the fish gently in the pan, skin side down.

  • 3.

    Cook about 1 minute then gently turn and cook about 20 seconds on the second side.

  • 4.

    Remove the fillets and place on a platter.

  • 5.

    Be very careful not to overcook the fish as it has a very delicate flesh.

  • 6.

    To the pan, add the Spanish onion with a little more extra virgin olive and a little sea salt. Cook to soften.

  • 7.

    Add the celery, a dash more oil, the pine nuts and the currants, then the honey, dill, red wine vinegar and chives.

  • 8.

    Grind some fresh pepper over the fish.

  • 9.

    Spoon the sauce over the fish and serve immediately.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Grenache and Other Whites are the best wines to pair with Barbequed King George Whiting, Sicilian Style.


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Posted by Hot ChilliReport
I really love this!!! Have also served the sauce over grilled lamb which is delicious. I use crasins instead of raisins just because I like the texture of them better.