Porgy.... my favorite fish...here's how to do it.
To begin with, fileting a porgy is a crime.... now, on to the recipe.
Only way to prepare Porgy is grilled....
Bleed as soon as you catch it. Better yet, take the gills and guts out ASAP and put on ice. Scale, dry, and keep out of fridge or cooler for about 1.5 hours.
Then, get a really hot olive-oil rubbed grill going. oil on both sides of the fish, put a sprig of rosemary, crushed garlic clove, and piece of lemon in the cavity.
Grill on one side on a very hot grill (425 or so), for about 5-8 minutes or until it comes off the grill easily (the key is get the fish at room temperature ahead of time- this prevents steam and sticking). Use a fork/tong in each hand method (a nice long-handled fork really helps to get the porgy off the grill with the skin on). You want a nice char (of course). Then, turn and do the other side for another 3-4 minutes or so.
Take off the grill and let fish rest (like a steak) for several minutes. Then, enjoy. Once you figure out the bone pattern, bones are not an issue. The dark meat around the collar is the best...
If this is not close to the top of your fish-eating list, you're not doing it right.
Best,
