Grilled Porgy With Lemons and Scallions

Preparation

  1. Step 1

    Prepare a charcoal grill until coals are ashed over and hot, or heat a charcoal grill to high. Or heat a broiler (see Tips).

  2. Step 2

    Cut 3 lemons into ½-inch-thick slices and discard any pits. Pat fish dry inside and out and season inside with salt. Place the lemon slices inside the fish, then place the thyme and oregano on top of the lemon. If the fish don’t close around the stuffing, tie fish closed in two places with kitchen twine. Brush fish on both sides with 4 tablespoons olive oil.

  3. Step 3

    Toss scallions with a pinch of salt and remaining 2 tablespoons olive oil. Cut the 2 remaining lemons in half, removing any seeds.

  4. Step 4

    Scrub the grill grate clean, then rub with an oiled kitchen towel or wad of paper towels. If your grill can fit everything, place everything on at once. Otherwise, start with the scallions and lemons, cut sides down. Season one side of each fish with salt and place salt side down on the grates next to the scallions and lemons. Grill (covered if using a gas grill), turning once, until the lemons and scallions are softened and lightly charred, 3 to 4 minutes for the scallions and 5 minutes for the lemons. Grill the fish until the skin releases naturally from the grate, about 6 minutes, then salt the other side, cover and grill until cooked through, about 6 minutes longer. Test for doneness by slipping a paring knife into the center of the fish; it should feel hot when carefully touched to your lower lip or the inside of your wrist.

  5. Step 5

    Spread scallions on a serving platter and set lemon halves around the sides. Transfer the fish to the platter, remove the string and serve.

Tips

  • Porgies are also known as orata, dorade and sea bream. Whole bluefish, small red snappers or black sea bass can be substituted. Ask the fish monger to gut, bone and scale the fish, creating a large cavity for stuffing.

  • You can broil everything on sheet pans about 6 inches from the heat source. You’ll have to work in batches, so start with the scallions and lemon and then broil the fish, flipping everything once halfway through.

Recipe & Image by: https://cooking.nytimes.com/

Whole Fried Porgy

INGREDIENTS:

Four whole porgies
All-purpose flour
Pancake mix
Peanut or grapeseed oil
4 cloves fresh pressed garlic
Oregano
Salt
Pepper
2 lemons or 4 limes

COOKING INSTRUCTIONS:
Scale and gut porgies, and remove gills. In a large bowl mix 2/3 all-purpose flour and 1/3 pancake mix. Dry porgies thoroughly inside and out – very important. Use sharp knife to checkerboard both sides of fish. Dip fish in flour mixture and cover thoroughly inside and out. Heat peanut or grapeseed oil in deep fry pan until oil smokes. Place fish in pan until brown – approximately one minute on each side. Place fish in 500 degree oven for 12 minutes. In a small mixing bowl add 1/2 cup of oil, four cloves fresh pressed garlic, pinch of oregano, salt, pepper, and juice from two lemons or four limes. Wisk thoroughly. Remove fish from oven. Pour mixture evenly over fish. Enjoy!
Recipe By: https://www.thefisherman.com

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