Porgys

[Ry609]

Try cooking them whole. Scale and gut first. Cut 3 or 4 diagonal slits on either side of the meat of the fish, baste with olive oil, lemon juice, garlic, fresh parsley, crushed red pepper 10 mins. on each side on the grill (stuck another whole clove inside with some butter where the guts used to be). That was the first time I ever cooked a fish whole and I loved it, very light and flaky. Want to try black sea bass that way next.