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Grilled Porgy classic Greek recipe.
Porgy, also known as sea bream or scup, is a lean fish with a coarse texture and delicate flavor, consisting of a large family of fish found in temperate and tropical waters all over the world. Porgy has a lot of small bones, so when selecting, it is best to buy larger specimens because they have a better meat to bone ratio, making the bones easier to remove. Gilthead bream weigh about 2 pounds and are always sold whole. They have firm, succulent flesh with excellent flavor. Red sea bream meat is rosy when raw but turns white when cooked; it is moist with rich, sweet flavor and firm but tender texture. Scup usualy averaging 1 pound or less; they have delicious lean and flaky flesh, but also contain many bones, which makes them difficult to fillet. They should be scaled and dressed before cooking, or large ones can be filleted. Red porgy have white, tender meat with large flake and mild, sweet, but satisfying flavor, though its numerous small bones make it hard to fillet. Sheepshead porgy have always been highly regarded as food and are pan-fried in the American South. The fat-bodied Northern porgy have firm, flaky flesh, though it is quite bony. The plump, golden-silver Jolthead porgy are delicious and beautiful fish.
Nutritional Value Per Serving: For approximately 3.5 ounces of Porgy fish with bone, cooked: Calories 112, Calories From Fat 31, Total Fat 3.4g, Including (Saturated Fat 1.5g, Trans Fat 0.0g, Polyunsaturated Fat 0.8g., MonoUnsaturated Fat 1.1g), Cholesterol 12.0mg, Sodium 200mg, Total Carbohydrate 3g, Protein 19g.
An easy classic recipe for Grilled Porgy with onion, garlic, oregano and lemon from Greek.
Ingredients:
- 4 Scup/Porgy about 2.5lb (600g) each
- 1/2 cup olive oil
- 1 medium onion, chopped
- 3 large cloves garlic, peeled and sliced
- 1 whole lemon (one more could be for garnish)
- 1 bunch of oregano
- 1/4 tsp. salt to taste
- 1/2 tsp. freshly ground pepper to taste
- 1/4 bunch of parsley (for garnish)
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Serves/Makes: 4
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How to cook Greek Grilled Porgy:
- Mince onion and garlic (or shallots, chives, leeks), fresh squeezed lemon and virgin olive oil with oregano, salt, pepper (you can add other spices to taste).
- Beat it with a whisk
- Preheat the grill for high heat as hot as possible. (You could use a broiler or you could bake in the oven, just use the hottest heat that is possible.)
- Lather your fish up from head to toe with the above mixture (keep an extra in the cavity) and keep on basting while cooking about 7 to 10 minutes on each side, depending on size and degree of heat.
- Save some mixture to use on fish after it's done.
- Garnish with parsley if desired sliced lemon; serve immediately.
Notes:
The Greek Grilled Porgy is a very affordable dish. Delicious, simple, and very easy recipe.
This recipe for Greek Grilled Porgy serves/makes: 4
Main Ingredient: Scup/Porgy
Preparation Method: Broiled/Grilled
Cuisine: Greek
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Porgy Recepies
Fish Recepies
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