Grilled Porgies And Onions Recipes

GRILLED ONIONS AND POTATOES

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Stir mayonnaise, Parmesan cheese, garlic, red pepper flakes, paprika, salt, and pepper together in a large bowl. Add potatoes and onion; stir to coat completely.
• Arrange aluminum foil squares on a work surface and spray each with cooking spray. Divide potato mixture between the four squares. Fold aluminum foil over potato mixture and crimp edges together to form a secure pouch.
• Cook on the preheated grill until potatoes are tender, about 30 minutes.

GRILLED ONIONS

Steps:

• Preheat grill for medium heat.
• Peel outer layer off onions. Slice a small section off of one end of each onion, and make a small hole in the center. Fill the center of each onion with a bouillon cube and 2 tablespoons butter or margarine. Replace the top of the onion, and wrap in aluminum foil.
• Place onions on grill over indirect heat, and close the lid. Cook for 1 hour, or until tender. Remove the tops, and cut into bite size chunks. Place in a serving dish with all the juices from the foil.

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.

EASY GRILLED FISH FILLET IN FOIL PACKETS

Steps:

• Place the fish in the center of the foil, season with salt and pepper and drizzle with olive oil.
• Place a slice of lemon on top of each piece of fish, then a sprig of herbs on each.
• Fold up the edges so that it's completely sealed and no steam will escape, creating a loose tent.
• Heat half of the grill (on one side) on high heat with the cover closed.
• When the grill is hot, place the foil packets on the side of the grill with the burners off (indirect heat) and close the grill.
• Depending on the thickness of your fish, cook 10 to 15 minutes, or until the fish is opaque and cooked through. My porgy fillets took about 12 minutes.

GRILLED PORGIES AND ONIONS

Steps:

• Heat grill to very hot. Oil the grates. While grill heats, use 1 1/2 tablespoons oil to rub fish inside and out. Season generously with salt and pepper inside and out.
• Using a grill pan, sear onion slices until lightly charred on grill, or cook them in a dry skillet on top of stove. Stuff fish cavities with onions and thyme. Grill both fish close to source of heat, turning once, until skin is nicely charred and fish are cooked through, 8 to 10 minutes a side, depending on heat of grill. While fish are grilling, mix lemon juice with remaining oil.
• Transfer both fish to large platter or board. Remove onions and thyme and set aside. Fillet fish by first cutting along the top and bottom edges and just below the head. Lift off top fillet and place on serving dish. Remove skeleton, head and tail. Transfer bottom fillet to platter. Repeat with second fish and arrange on platter. Scatter onions and thyme over fillets and drizzle with lemon oil. Serve.

GRILLED KIELBASA WITH SAUERKRAUT AND ONIONS

Steps:

• Preheat grill. Preheat oven to 400 degrees F.
• Cut kielbasa into 3-inch lengths and butterfly lengthwise. Place on hot grill and cook for 4 to 5 minutes on each side turning frequently, charring all sides. Remove from grill. Transfer kielbasa to a baking sheet and place in oven to cook for another 5 to 6 minutes.
• In a large skillet over medium-high heat, add butter and sugar. Allow sugar to cook to a golden brown color. Add onions and cook until caramelized. Stir in the sauerkraut and cook for 5 to 6 minutes until onions and sauerkraut are wilted and colored.
• Remove kielbasa from oven and cut into 1-inch pieces. Add to pan of sauerkraut and onions. Toss together and cook for 1 minute. Transfer to a platter, garnish with parsley and serve with Honey Mustard Dipping Sauce.
• In a small bowl, mix all ingredients until well combined.

GRILLED PEPPERS AND ONION

Steps:

• Preheat a grill to medium-high heat (375 to 450 degrees). If using the grill basket, place it on the grill while preheating. Or, fold a large piece of aluminum foil in half and prick several holes in it with a fork, then fold up a 1-inch rim around the edge to make a makeshift tray.
• Cut the peppers into 1 1/2-inch wide strips. Cut the onion into wide strips and separate the layers with your fingers. Place them in a bowl and mix with the olive oil and kosher salt.
• Grill in the grill basket or on the foil tray for 15 to 20 minutes until tender, turning the vegetables a few times to ensure even cooking.