- 5 medium fresh whole whiting, cleaned, heads removed
- 1 red onion, chopped
- 1 bunch fresh parsley,chopped
- 3 stalks fresh celery, chopped
- juice of two fresh lemons
- 1/4 cup olive oil
- salt and pepper to taste
- 1 clove minced garlic
- Pinch of pepper flakes
How to Make It
Leave whiting whole. Bring a large pot of salted water to boil. Add the whiting, reduce heat to simmer. Poach about 4 to 5 minutes each side, turning fish over gently. When cooked, remove to dish and let cool.
After the fish has cooled, gently remove inner bone and outer sides of skin containing small bones. Gently flake the fish.
Combine in a bowl, the fish, fresh parsley, celery, garlic, and red onion. Whisk together olive oil, lemon juice, salt and pepper, pour over fish. Let stand at room temperature.
If refrigerated, remove from refrigerator two hours before serving. (Check for any large or small bones that may have been overlooked when removing bone.) You can also have the fish filleted, but use less water when poaching.
By: Shannon Tinnell, Feast of the Seven Fishes Movie