How to cook Greek Broiled Porgy with Ladolemono
- 2 whole porgies (sea bass, flounder, or red snapper), about 2 pounds each
- Salt to taste
- Olive oil for brushing
- Ladolemono* (see the recipe below)
- Clean, wash, and salt fish. Brush with oil.
- Barbecue or broil, about 10 minutes on each side.
- Meanwhile prepare the Ladolemono.
- Place the Broiled Porgy on serving platter and pour sauce over fish.
How to cook Ladolemono
- 1 cup olive oil
- 1/2 teaspoon pepper
- 1/2 cup fresh lemon juice
- 1 tablespoon chopped fresh or 1 teaspoon dried oregano
- 2 tablespoons thinly sliced onion
- 1 tablespoon chopped parsley
- Combine oil, pepper, lemon juice, and oregano.
- Whisk until thick and almost white in color.
- Add sliced onion and parsley.
The Greek Broiled Porgy with Ladolemono is a very affordable dish. This recipe is delicious, simple, and really easy to cook.
*Ladolemono - Greek lemon oil sauce for fish or chicken.
Porgy, 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 Greek Broiled Porgy with Ladolemono serves/makes: 4 servings
The Greek Broiled Porgy with Ladolemono recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Porgy
Preparation Method: Broiled/Grilled