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Roasted Red Porgy 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.
Roasted Red Porgy Recipe with olive oil and garlic sauce, white wine, vinegar, butter, fresh basil, salt and pepper.
Ingredients:
- 2 whole Red Porgy about 1 1/2 to 2 pounds each
- 1/4 cup of extra virgin olive oil
- 1 cup of dry white wine
- 4 whole cloves of garlic (minced)
- 4 tablespoons of fresh basil
- 1 stick of butter
- 3 tbsp chopped parsley (for garnish) optional
- Salt and freshly ground black pepper to taste
- 1/4 cup balsamic vinegar (or cooking sherry or red vinegar)
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Serves/Makes: 4
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How to cook Roasted Red Porgy:
- Use Porgy head on, scaled and gutted, cut a few slits in the fish so the butter sauce and olive oil will drizzle into the meat and increase the flavor.
- Preheat your oven to 400 degrees F.
- Rub Red Porgy with salt and pepper and fresh basil.
- Place fish in a baking dish with the wine, vinegar, butter and minced garlic.
- Rub butter over the top of the fish and it will melt into the fish.
- Place in the preheated oven and cook fish uncovered.
- Every 4 to 5 minutes, open the oven door and use a spoon to ladle the olive oil, vinegar and melted butter/garlic mixture and drizzle over fish.
- Repeat this step until most of the butter/wine and vinegar sauce is used up and dehydrated.
- Do not overcook. Cooking time should be about 30 minutes but it may take up to 40 minutes to complete the cooking.
- Take a fork or knife and stick the fish in the thickest part and try to pull a flake of meat away from the bone. If meat pulls away and flakes, it is done.
- Garnish with parsley if desired and serve right away.
Notes:
The Roasted Red Porgy is a very affordable dish. Delicious, simple, and very easy recipe.
This recipe for Roasted Red Porgy serves/makes: 4
Main Ingredient: Red Porgy
Preparation Method: Roasted
Cuisine: American
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Porgy Recepies
Fish Recepies
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