I bought some porgy at the union square market and grilled it up last week. It's cheap, easy, and very tasty. It was so fresh and the olive oil/lemon/herb mix is a perfect accompaniment.
Ingredients:
1 small porgy, less than a pound
1 small spring onion, cut into quarters (using part of the green shoots)
olive oil
lemon juice
fresh oregano, chopped
fresh parsley, chopped
salt and pepper
juice of 1 lemon
1/4 cup olive oil
Directions:
Grill the onions. (I did it inside because I wanted it all to be ready when we went down to the water). Meanwhile, rub the porgy with olive oil and season with salt all over and in the cavity.
They should be a little charred and soft.
Once they cool off, cut them in half stuff the cavity with the charred onions. Tie the fish shut with kitchen string.
You want to be sure the onions won't fall out. In a small bowl, which olive oil, lemon juice, oregano, and parsley.
Put the porgy over high heat for five minutes.
Flip and cook another 5 minutes.
Filet the fish and top with the grilled onions. Spoon the lemon herb oil on top.
No comments:
Post a Comment