Grilled Whole Long Island Sound Porgy Recipes

WHOLE GRILLED PORGY WITH SMOKEY TOMATO CHUTNEY

Whole Grilled Porgy with Smokey Tomato Chutney image

Provided by Food Network

Time 45m

Yield 1 to 2 servings

Number Of Ingredients 20

Ingredients

1/2 small head cauliflower, cut into florets
Olive oil
Salt and freshly ground black pepper
4 fingerling potatoes, sliced in half lengthwise
3 baby eggplants, sliced in half lengthwise
2 baby carrots, sliced in half lengthwise
2 tablespoons extra-virgin olive oil
1 clove garlic, sliced
1 shallot, thinly sliced
1 small jalapeno, roasted, ribbed, seeded and julienned
1 ripe plum tomato, sliced
1/2 cup clam juice, plus more if needed
1/2 orange, juiced
1/2 lime, juiced
Pinch ground cumin
Pinch smoked paprika
Sea salt and cracked black pepper
One 2-pound porgy, gutted and scaled, gills removed
Olive oil
Sea salt and cracked black pepper

Steps:

For the vegetables: Preheat the oven to 400 degrees F. Preheat the grill to medium-high heat.
In a large bowl, toss the cauliflower with some olive oil, salt and pepper. Put the cauliflower florets onto a baking sheet and into the oven to roast until nicely browned, about 20 minutes. Keep warm until service.
In a separate bowl, toss the potatoes, eggplant and carrots with some olive oil, salt and pepper. Place the potatoes, eggplant and carrots on the grill. Grill until marked, 5 to 6 minutes. Put onto a baking sheet and into the oven until cooked through, about 5 minutes. Keep warm until service.
For the chutney: Heat the olive oil in a medium saute pan over medium-high heat. Add the garlic and shallots and caramelize, about 2 minutes. Add the jalapeno and tomatoes, tossing to combine. Turn down the heat. Add the clam juice, orange juice, lime juice, cumin and smoked paprika. Simmer on low until the liquid dissolves, about 2 minutes. You may need to add more clam juice in order to further cook the tomatoes.
For the porgy: Rinse the porgy in cold water and pat dry. This is very important; the fish needs to be completely dry or it will stick to your grill! Rub the porgy with olive oil and sprinkle with salt and black pepper. Get your grill screaming hot. Place your porgy at 10 o'clock and don't touch it! Leave it for a few minutes, and then lift slightly with a fish spatula to check for lines and sticking. If it's sticking, leave it there another 2 minutes or so, and then carefully turn it to 1 o'clock. Leave it there long enough to get some nice black lines, and then flip. Again, get some nice black lines and then either finish it on the grill or pop it in a 350 degree F oven for 3 to 4 minutes or until desired doneness. Cooking time varies based on the size of fish so you have, to feel it out. It is perfectly acceptable for a porgy to be served "pink on the bone." In fact, some Montauk locals will send it back to the kitchen if it's cooked any further!
Place the whole grilled porgy on a serving plate. Serve the roasted vegetables on the side and top with some of the chutney.

GRILLED PORGIES AND ONIONS

Grilled Porgies and Onions image

Provided by Florence Fabricant

Categories dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 tablespoons extra virgin olive oil, more for grill
2 whole porgies, 2 pounds each, cleaned
Salt
freshly ground black pepper
2 medium-large onions, in slices 1/2 -inch thick
6 sprigs fresh thyme
Juice of 1 lemon

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.

Nutrition Facts : @context http, Calories 647, UnsaturatedFat 17 grams, Carbohydrate 9 grams, Fat 25 grams, Fiber 3 grams, Protein 93 grams, SaturatedFat 5 grams, Sodium 1280 milligrams, Sugar 3 grams

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