How to cook Classic Greek Grilled Porgy
- 4 whole porgies (scup), about 1 to 1 1/2 pounds each , cleaned
- 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 teaspoon salt to taste
- 1/2 teaspoon freshly ground pepper to taste
- 1/4 bunch of parsley (for garnish)
- 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 and sliced lemon. Serve the Classic Greek Grilled Porgy immediately.
The Classic Greek Grilled Porgy is a very affordable dish. This recipe is delicious, simple, and really easy to cook.
, also known as 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.
This recipe for Classic Greek Grilled Porgy serves/makes: 4 servings
The Classic Greek Grilled Porgy recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Porgy
Preparation Method: Broiled/Grilled