GRILLED WHOLE LONG ISLAND SOUND PORGY
Steps:
- Scale and gut fresh 1 1/4- 11/2 pounds Porgy. Prepare a charwood fire and allow the coals to burn down to a hot white ash. Brush the Porgy with olive oil (extra virgin) that has crushed garlic cloves mixed in. Season with sea salt and fresh milled pepper. Cook 2 1/2 minutes on each side ; remove. Drizzle more extra virgin olive oil over each fish ; squeeze lemon. Sprinkle with dry Greek oregano.
QUICK AND EASY BAKED FISH FILLET
We love boating here in the Hamptons in NY. Fluke (summer flounder) fishing is one of our favorite past times. The water is so clean you can actually watch the fish going to the hook. With fresh fish, we enjoy very basic, tasty recipes. This is a keeper!
Provided by JOAN2005
Time 35m
Yield 3
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place flounder in a baking dish; season with salt and pepper. Mix lemon juice, butter, and onion together in a bowl; pour over flounder.
- Bake in the preheated oven until fish is opaque and flakes easily with a fork, 25 to 30 minutes.
Nutrition Facts : Calories 164.5 calories, Carbohydrate 0.8 g, Cholesterol 87.4 mg, Fat 4.5 g, Fiber 0.1 g, Protein 28.6 g, SaturatedFat 2.1 g, Sodium 530.9 mg, Sugar 0.2 g
GREEK BAKED FISH WITH TOMATOES AND ONIONS
The robust flavors in the tomato sauce work well with a variety of white fishes. If you have traveled in the Greek Islands, chances are you have had this fish. Use a white-fleshed fish that will stand up to the robust flavors in the tomato sauce. From the Monterey Bay Aquarium's list of best choices I recommend Pacific cod or halibut, black cod or striped bass. From the "Good Alternatives" list I recommend Mahi Mahi from United States waters.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 2h15m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Pat the fish dry and season to taste with salt and pepper. Oil one or two baking dishes large enough to accommodate the fish in one layer. Lay the fish in the dish and pour on the lemon juice. Refrigerate for 30 to 60 minutes while you prepare the remaining ingredients.
- Preheat the oven to 375 degrees. Heat the oil over medium heat in a large, heavy skillet and add the onions. Cook, stirring often, until they have softened and begun to color slightly, 8 to 10 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes, sugar, paprika, cinnamon, dissolved tomato paste, wine, half the parsley and more salt and pepper to taste and bring to a simmer. Simmer uncovered, stirring often, until the sauce has cooked down a bit and is very fragrant, about 15 minutes. Remove from the heat and pour over the fish. Sprinkle on the remaining parsley.
- Place in the oven and bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in the sauce. Serve hot or warm, with rice, bulgur, or potatoes.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 13 grams, Fiber 7 grams, Protein 50 grams, SaturatedFat 2 grams, Sodium 1415 milligrams, Sugar 11 grams
GRILLED PORGY WITH LEMONS AND SCALLIONS
Porgy is a fish that takes beautifully to grilling whole, filled with aromatic ingredients. Here, Ayesha Nurdjaja, the chef of Shuka in New York City, stuffs the fish with lemon and herbs. When lightly charred, the skin of the fish becomes crispy and delicious. One way to guarantee that your fish will lift easily off the grill is to have clean, well-oiled grates, and if you're willing to sacrifice a couple of extra bunches of scallions, lay them on the grill, then put the fish on top. The scallions will burn away, but the fish will release. Fennel fronds work the same way. Ms. Nurdjaja tops the fish with a lightly-dressed arugula salad - but it's just as delicious on its own.
Provided by Florence Fabricant
Categories dinner, weeknight, seafood, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Prepare a charcoal grill until coals are ashed over and hot, or heat a charcoal grill to high. Or heat a broiler (see Tips).
- 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.
- Toss scallions with a pinch of salt and remaining 2 tablespoons olive oil. Cut the 2 remaining lemons in half, removing any seeds.
- 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.
- Spread scallions on a serving platter and set lemon halves around the sides. Transfer the fish to the platter, remove the string and serve.
More about "baked porgy recipes"
23 OF THE MOST AMAZING PORGY RECIPES - EAT WINE BLOG
From eatwineblog.com
- How To Make Baked Porgy At Home. If you are new to cooking porgy, this is the perfect recipe to begin with. It teaches you how to perfectly bake porgy.
- Crispy Pan-Seared Porgy. This crispy pan-seared porgy recipe is amazing. It is simple to follow and the butter, mixed in with the herbs, brings out the flavor brilliantly.
- Porgy Escovitch Fish With Sweet Plantains. This is a traditional Jamaican dish that tastes fantastic. The Porgy compliments the plantain well, and the garlic and thyme enhances the overall flavor.
- Porgy, Roman Style. This is a simple, yet delicious recipe. Cooked with peas, white wine, and fresh mint, this is a fantastic evening meal option. It is one that will impress dinner guests, and is full of flavor.
- Greek-Style Pan-Fried Porgy. This Green-Style Pan-Fried Porgy is a recipe I keep coming back to because it tastes amazing. When served with roasted potatoes and vegetables, it is such a hearty meal.
WHOLE ROASTED FISH WITH OREGANO, PARSLEY, AND LEMON …
From seriouseats.com
Ratings 1Calories 338 per servingCategory Entree, Mains
12 BEST PORGY RECIPES FOR AN AMAZING MEAL - GLORIOUS …
From gloriousrecipes.com
5/5 (21)Total Time 25 minsCategory FishCalories 137 per serving
OVEN BAKED PORGY RECIPE
From thefoodxp.com
BAKED PORGY RECIPE
From yummly.com
FRIED PORGIES
From eatingwell.com
10 BEST BAKED PEROGIES RECIPES
From yummly.com
10 BEST PORGY FISH RECIPES
From yummly.com
PAN-FRIED PORGY WITH TOMATOES & BASIL - A WHOLESOME …
From awholesomenewworld.com
10 BEST PORGY RECIPES
From yummly.com
BROILED WHOLE PORGY WITH BLISTERED SHISHITO AND TOMATO RECIPE
From seriouseats.com
BAKED PORGY WITH BASIL - PRODUCE DEPOT
From producedepot.ca
BROILED PORGY WITH LIME | PORGY RECIPES - FULTON FISH MARKET
From fultonfishmarket.com
BAKED PORGY WITH LEMON AND CAPERS — THE KITCHEN SCHOLAR
From thekitchenscholar.com
BAKED PORGY RECIPE
From eatyourbooks.com
HOW TO MAKE OVEN BAKED PORGY FISH QUICK AND EASY
HOW TO MAKE BAKED PORGY AT HOME - COOKING FANATIC
From cookingfanatic.com
PORGY: SUSTAINABLE, CHEAP AND DELICIOUS ON THE GRILL
From nytimes.com
You'll also love