Gilt-head Sea bream, Dorata (Spain); Orata (Italy); Dorade royale (France); Tsipoura (Greece)
Most of the Porgy and sea bream that you’ll find at your fish monger will be from a fish farm, but don’t let that scare you. They have a firm, succulent white flesh with excellent flavour. Most porgies are sized for 1 portion but at times I’ve seen huge ones…good for two!
Porgy is best cooked whole. Grilling a fish should be kept simple but attention to detail will yield you wonderful and surprising results.
- 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
- 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.