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Greek-Style Pan-Fried Porgy

Deirdre Reid / Grabbing the Gusto

Salt and pepper

1 pound porgy fillets

Olive oil

2 tablespoons minced shallots

2 garlic cloves, minced

1/4 to 1/2 cup white wine

2 tablespoons lemon juice

2 tablespoons fresh oregano, chopped

1 tablespoon fresh rosemary, chopped

2 tablespoons butter

Sprinkle fillets with salt and pepper. Heat a few tablespoons of olive oil in a large pan over medium-high heat. Put porgy in skin-side down. Cook 2 minutes, flip, and cook the other side for 2 minutes. Remove from the pan.

Turn heat down to low or medium-low. Add more oil to the pan if necessary. Sauté shallots for 2 minutes. Add garlic and cook for 1 minute. Add white wine, turn up the heat and let the wine reduce by about half. Stir in lemon juice, oregano and rosemary. Take the pan off the heat and swirl in the butter. Taste and adjust the seasoning with salt and pepper. Put the fish back in the pan and spoon some of the sauce over it, or pour the sauce over the fish on a serving dish.

Original recipe

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