Porgy Fillets With Pickled Jalapeño-Herb Sauce
Published Aug. 20, 2021
- Total Time
- 45 minutes, plus marinating
- Rating
- Comments
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Ingredients
- ½cup packed mint leaves
- ½cup packed basil leaves
- ½cup packed flat-leaf parsley leaves
- 1tablespoon sliced pickled jalapeños plus 3 tablespoons pickling liquid
- ½tablespoon tahini
- ½cup grapeseed oil, plus more for cooking
- Salt and black pepper
- 4skin-on porgy fillets (about 8 ounces each; see Tip)
- 2lemons, 1 juiced, 1 cut into wedges
Nutritional analysis per serving (4 servings)
534 calories; 34 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 21 grams polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 50 grams protein; 785 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
Place the mint, basil, parsley, jalapeños with their pickling liquid and the tahini in a food processor. Process until the herbs are finely minced. With the machine running, slowly add the oil. Season with salt.
- Step 2
Place fish fillets in a single layer in a shallow dish. Season all over with salt and pepper. Spread the herb mixture on both sides. Cover and refrigerate for at least 30 minutes and up to 2 hours.
- Step 3
Heat a large skillet over medium-high. Add enough oil to lightly and evenly coat the bottom. Wipe the marinade off the fish back into the dish and place the fillets skin side down in a single layer. Cook until the skin releases easily from the pan, about 5 minutes. Turn the fillets and cook until starting to brown along the edges, 3 to 5 minutes. Transfer to a serving platter. Pour out and discard the liquid in the skillet and set the pan over low heat (no need to wash). Add lemon juice and marinade left in the marinating dish. Stir well until heated through. Spoon pan juices over fish and serve with lemon wedges.
- Porgies are also known as orata, dorade and sea bream. Other fillets, including fluke, can be substituted. Alternatively, it can be prepared with two whole cleaned porgies that are grilled, then filleted. Serve the fillets with the herb-tahini marinade spooned over them.
Private Notes
Comments
Why discard the tiny amount of liquid in the skillet in Step 3? Since it is a mixture of fish juices, oil and herbs, it should cook down quickly and add its (considerable) flavor to the lemon juice and marinade.
You need to do more than heat the marinade; you need to cook it. It’s been sitting with raw fish. Directions like that are going to get someone sick.
While these fish are bony, sometimes they are all you can catch. Excited to try this recipe next time that happens!
Porgy is a difficult fish to deal with, too many harsh bones
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