Baked Porgy Recipes
PORGY FILLETS WITH PICKLED JALAPEñO-HERB SAUCE
Dane Sayles, the chef of East Hampton Point in New York, believes porgies can take strong flavorings, so he adds spicy pickled peppers and their pickling liquid to his herb marinade. He also whizzes in some tahini, which smooths the emulsified mixture. At his restaurant, he blanches the herbs (drops them in boiling water for 10 seconds, then plunges them into ice water before draining) to help fix their color. It's something you can do as well and should remember the next time you make pesto.
Provided by Florence Fabricant
Categories dinner, weeknight, seafood, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place the mint, basil, parsley, jalapeños with their pickling liquid and the tahini in a food processor. Process until the herbs are finely minced. With the machine running, slowly add the oil. Season with salt.
- Place fish fillets in a single layer in a shallow dish. Season all over with salt and pepper. Spread the herb mixture on both sides. Cover and refrigerate for at least 30 minutes and up to 2 hours.
- Heat a large skillet over medium-high. Add enough oil to lightly and evenly coat the bottom. Wipe the marinade off the fish back into the dish and place the fillets skin side down in a single layer. Cook until the skin releases easily from the pan, about 5 minutes. Turn the fillets and cook until starting to brown along the edges, 3 to 5 minutes. Transfer to a serving platter. Pour out and discard the liquid in the skillet and set the pan over low heat (no need to wash). Add lemon juice and marinade left in the marinating dish. Stir well until heated through. Spoon pan juices over fish and serve with lemon wedges.
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.
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- Broiled Whole Porgy With Blistered Shishito And Tomato. Cooking whole porgy fish is not difficult and even if it’s your first time trying to cook fish, this simple recipe will make it a breeze!
- Baked Porgy. In what is one of the easiest porgy recipes that you can try, the fish is given a simple upgrade with a mixture of ingredients that make it extra tasty!
- Fried Porgies. Treat yourself to an amazing meal with this fantastic fried porgy recipe that makes a superbly tasty dish! Coated with buttermilk, flour, cornmeal, seafood seasoning, salt, and pepper, the porgies are deep-fried until beautifully golden brown and crispy.
- Broiled Porgy With Lime. For a light and refreshing dish, you’ve got to check out this Broiled Porgy with Lime that’s really easy to whip up! Porgy fillets are topped with a mix of shallots, garlic, lime juice, sesame oil, and sesame seeds before being broiled in the oven until cooked.
- Grilled Porgy With Salsa Verde. Level up your cooking skills with this Grilled Porgy with Salsa Verde that’s incredibly delicious and is sure to whet your appetite!
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