BAKED PORGY FILLET RECIPE RECIPES

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BAKED PORGY WITH BASIL RECIPE | MYRECIPES



Baked Porgy with Basil Recipe | MyRecipes image

Provided by aldagl

Number Of Ingredients 6

4 whl porgies or possibly scup - (3/4 lb ea) scaled, finned, gills removed, and cleaned
3 tablespoons margarine
3 tablespoons chopped shallots or possibly green onions
¾ teaspoon salt
1 cup dry white wine
3 tablespoons minced fresh basil - 20 leaves (or possibly 1 1/2 tbspns dry basil)

Steps:

  • Preheat oven to 375 degrees.
  • Use a cooking spray or possibly coat the bottom of a baking panbaking pan with vegetable oil. Spread shallots or possibly green onions in the baking pan. With a sharp knife make several slits along the sides of each porgyporgy. Place fish on the bed of onions and sprinkle with salt and minced basil. Set aside for approximately 5 min to mix flavors.
  • Pour wine over the fish and dot the fish with the margarine. Cover with foil and bake for 10 to 15 min till the fish flesh turns opaque and begins to flake.

BROILED PORGY WITH LIME | PORGY RECIPES - FULTON FISH MARKET



Broiled Porgy with Lime | Porgy Recipes - Fulton Fish Market image

Enjoy this flavorful broiled porgy with lime recipe for a delicious, stand out meal.

Provided by

Prep Time 005 minutes

Cook Time 010 minutes

Yield Serves 4 - 4

Number Of Ingredients 7

4 porgy fillets
1 teaspoon kosher salt
¼ cup shallot, finely minced
2 cloves garlic, minced
2 limes, zest and juiced
sesame seeds
sesame oil

Steps:

  • 1. Rinse and pat dry fillets. Prepare a baking tray by covering it with foil and spraying with vegetable oil. 2. Place fillets on baking tray. Sprinkle each ingredient over the fillets in an even layer. Allow to rest for 3 minutes. 3. Broil fish until flaky but moist. Finish with more juice, oil, and seeds if necessary!

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QUICK AND EASY BAKED FISH FILLET RECIPE | ALLRECIPES
We love boating here in the Hamptons in NY. Fluke (summer flounder) fishing is one of our favorite past times. The water is so clean you can actually watch the fish going to the hook. With fresh fish, we enjoy very basic, tasty recipes. This is a keeper!
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Reviews 4.7
Total Time 35 minutes
Category Seafood, Fish
Calories 164.5 calories per serving
  • Bake in the preheated oven until fish is opaque and flakes easily with a fork, 25 to 30 minutes.
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BAKED PORGY RECIPE | YUMMLY
Baked what? Pronounced like “Porgy” from “Porgy and Bess,” this mild, flaky white-fleshed fish (also known as scup) is long-underrated. Delicious, nutritious, easy to make, and affordable, Porgy is similar to tilapia (both are mild-tasting white fish) but sweeter. So say goodbye to lobster, salmon, shrimp, and tuna and all the other popular kids. Get adventurous and try something new. ## An Underappreciated Fish You hardly ever see porgy on an American restaurant’s menu — specials maybe, but not on the actual menu. It may not have the pedigree of an American red snapper or black grouper, but chefs say it’s got the same quality. It’s not the prettiest fish you’ve ever seen, but it’s fabulous when cooked, whether sautéed or baked whole. So why does Porgy get such a bad rap? Perhaps because it’s used as bait for bigger fish — labeled as nothing more than “by-catch” by some — and its name doesn't sound particularly classy. But if you’ve ever tried fresh grilled porgy, you know why seafood fans from England to Japan are crazy about this fish. ## The Goodness of Porgy Called sea bream in Europe, Porgy is among the most plentiful, sustainable fish on the New York and Northeastern Atlantic Coast. Porgy is sweet and medium-fatty, has edible skin that gets nice and crispy, and is more affordable than other white fish varieties that are similar in flavor, such as red snapper. Argentina is the world’s major red porgy producer and sells frozen fish to markets in Europe, where the fish is highly regarded. Uruguay and Brazil also have commercial red porgy fisheries. ## Versatility Porgy is a versatile fish and its mild flavor absorbs spices well, although a simple sprinkling of freshly ground black pepper and kosher salt will suffice. Porgy fillets and steaks can be stuffed and baked. Whole fish are good cooked on the grill or oven roasted; these methods soften the bones and allow the meat to slide off them more easily. Porgies can have tough, hard-to-scale-skin. It’s easiest to have the fish scaled before buying. ## Types of Porgy **Red porgy** have white, tender meat with a large flake and mild, sweet, but satisfying flavor, though its numerous small bones make it hard to fillet. ** Sheepshead porgy** have always been highly regarded in the American South, where they are usually pan-fried. The fat-bodied **Northern porgy** has firm, flaky flesh, though it is quite bony. The plump, golden-silver **Jolthead porgy**, in the Gulf of Mexico, is delicious and beautiful. ## Other Ways to Prepare Porgy **Greek-style:** Simply pan-fried with sea salt and pepper, extra virgin olive oil, red onions, garlic, white wine, lemon juice, oregano, rosemary, and butter. **Grilled:** Serve whole grilled porgy over a bed of corn salad tossed in garlicky buttermilk dressing: a perfect summer meal! **Samke Harra (Lebanese Spiced Fish):** Porgy with a classic Lebanese sauce of onions, walnuts, chopped cilantro, and chili. **Stuffed Porgy:** Fill porgy fillets with capers, olives, and fresh herbs. Wrap the fillets in parchment or aluminum foil, bake for half an hour, then serve with lemon slices.
From yummly.com
Total Time 1 hours
Category Main Dishes
Calories 90 calories per serving
  • Serve hot with baked potatoes and a tomato salad.
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PORGY FILLETS WITH PICKLED JALAPEÑO-HERB SAUCE RECIPE ...
Dane Sayles, the chef of East Hampton Point in New York, believes porgies can take strong flavorings, so he adds spicy pickled peppers and their pickling liquid to his herb marinade. He also whizzes in some tahini, which smooths the emulsified mixture. At his restaurant, he blanches the herbs (drops them in boiling water for 10 seconds, then plunges them into ice water before draining) to help fix their color. It's something you can do as well and should remember the next time you make pesto.
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Reviews 4
Total Time 45 minutes
  • 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.
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FRIED PORGIES RECIPE | EATINGWELL
Porgy, also referred to as scup or bream, is a medium-fatty, firm-fleshed white fish with a mild flavor and edible skin. It takes very well to battering and frying, as in this recipe. If you can't find porgy, any medium-size, firm-fleshed white fish will work in this delicious recipe (skinned if desired). Buttermilk helps the cornmeal coating stick to the fish and keeps the fish moist, while seafood seasoning adds a nice kick. Ask your fishmonger to clean the fish and remove the heads and fins.
From eatingwell.com
Reviews 5
Total Time 30 minutes
Category Quick & Easy Healthy Recipes
Calories 218.2 calories per serving
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Reviews 4.5
Total Time 40 minutes
Category Seafood, Fish
Calories 380 calories per serving
  • Bake in the preheated oven until the coating is browned and fish flakes easily with a fork, 25 to 30 minutes.
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Reviews 5
Total Time 25 minutes
Category Dinner
Cuisine American
Calories 194 kcal per serving
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