| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
Ingredients
- 6 1/4 pounds Porgy
- 1 cup Extra Virgin Olive Oil
- 4 cloves crushed garlic
- Salt and pepper to taste
- 1 lemon juice only
- 1 tablespoon oregano
Instructions
- Scale and gut fresh 1 1/4- 11/2 pounds Porgy. Prepare a charwood fire and allow the coals to burn down to a hot white ash. Brush the Porgy with olive oil (extra virgin) that has crushed garlic cloves mixed in. Season with sea salt and fresh milled pepper. Cook 2 1/2 minutes on each side ; remove. Drizzle more extra virgin olive oil over each fish ; squeeze lemon. Sprinkle with dry Greek oregano.
Reviews
Worked like a charm in a big green egg at betwen 375 and 400 degress F.
Made this in a 375 degree oven in an open aluminum foil packet.
Added a little smoked paprika to the listed oregano to approximate the missing firewood grilled taste. Just lovely served with ratatouille.
Added a little smoked paprika to the listed oregano to approximate the missing firewood grilled taste. Just lovely served with ratatouille.