Grilled Porgies and Onions
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons extra virgin olive oil, more for grill
- 2whole porgies, 2 pounds each, cleaned
- Salt
- freshly ground black pepper
- 2medium-large onions, in slices ½ -inch thick
- 6sprigs fresh thyme
- Juice of 1 lemon
Nutritional analysis per serving (4 servings)
400 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 47 grams protein; 751 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat grill to very hot. Oil the grates. While grill heats, use 1½ tablespoons oil to rub fish inside and out. Season generously with salt and pepper inside and out.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
Rather than onion, I used garlic scapes and the greens of young white onions. Having charred those, I diced them, stuffed them into the porgy along with the thyme, salt, and pepper, and brought it to the barbecue. I grilled each side for 6-7 minutes and let the fish rest while the meat finished steaming. The meat fell right off the bone. It was so aromatic and flavorful, all it needed was a mist of lemon.
Great idea to char the onions (I did them on the stove because it was very hot today). Added fresh thyme and oregano (any fresh herbs would work). Fish cooked evenly on the grill. Served the fish whole on the table, not filleted with lemon on the side and the onions on top. Delicious!
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