Take cleaned and gutted Sand Whiting.
Marinate for 20 – 30 minutes with freshly chopped deseeded chilli, olive oil, salt, pepper, lime zest and juice and coriander.
Place all excess marinade ingredients in the fish cavity and put it on the barbeque.
Cook on medium heat, turning once carefully so as to not break skin on fish.
Cook 4 -5 minutes each side.
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:
Remove scallop from shell and clean.
Marinate scallop in: Mirin, Light Soy sauce, a clove finely diced Garlic, Salt and pepper and Sesame oil.
Peel a fennel and slice finely, preferably with a mandolin alternatively shave with a peeler or knife.
Separate fronds from fennel to use as a garnish at the end.
Lightly barbeque the fennel on the flat plate on a high heat for about 4-5 minutes.
Allow to cool.
Make marinade using, pepper, olive oil, some finely chopped basil and mint.
Add orange juice and zest.
Place fennel in marinade and toss.
Lightly barbeque scallop about 1 minute per side.
Dress scallop shell with orange and fennel salad and top with the scallop.
Garnish with fennel fronds.
Zucchini ribboned laced tomatoes :
Place bamboo skewer into iced water for 10 – 20 minutes which will stop the wood on the skewer from burning while on the BBQ.
Peel the zucchini then cut them into ribbons with a mandolin or vegetable peeler.
Take three golden and three red grape tomatoes for the skewer.
Thread the zucchini through the skewer in a ribbon style.
Alternate red and golden coloured tomatoes.
Marinate with olive oil, salt and pepper.
Barbeque for about 10 minutes.