Tag Archives: Porgy

Ramping and porgy-ing into spring

28 May

My company moved recently, and although I groaned and complained about the perceived increase in commuting time, I soon realized, I was now in the midst of prime food foraging – both for lunch options, as well as for shopping!!

Where else could one ask to be relocated to an office where one can find a Fairway in close proximity to a Trader Joe’s, and option upon option of dining choices?

Nonetheless, on one food foraging lunch expedition, I was besides myself at the beautiful box of organic ramps beckoning from the produce section.

I grabbed those by the fistful, curbing my frenzy only by the fact it was two days until payday, and my household CFO’s voice of reason echoed in the back of my mind.

These ramps were cleaned, grilled, drizzled with olive oil, sprinkled with sea salt, and served with grilled whole porgy – aka “fish sleeping” per the girls.






Alas – the skin stuck to the grill, but the fish was incredibly moist, and delicate, complimenting the fragrant, tender, sweet ramps.

We ate the grilled porgy with a light ponzu dipping sauce. A bowl of steamed multigrain rice completed our meal.

The girls and baba enjoyed every bit of dinner – and I can’t wait for another lunch foray for interesting eats.


Grilled porgy Fall season 2011

9 Sep

A dear friend of mine was kind enough to offer the bounty of fish (porgy!) caught by her husband this past week. 

Last year, we received a similar bounty of fish, and my older daughter pointed to them, solemnly stating, “Fish sleeping.” 

After the girls went to bed, I decided to grill a few, and freeze the others to save for when my brother and his wife came over, so they could also savor the delicious fish.

I find grilling the entire fish on the barbecue (we have a gas-grill) over medium heat to be wonderfully convenient, and it also provides a nicely crisp, slightly charred skin, surrounding the moist and mild flesh. 

I pre-heated the grill – I don’t recall the actual temperature to be very honest – as I tend to often cook by “instinct” – and placed the cleaned, de-scalled porgy directly on the grill.  The best perk of grilling whole fish, is that unless you plan on eating the skin, you don’t need to de-scale it.

My grill has three burner “levels” that run horizontally.  I usually keep the furthest back burner on high, and leave the middle and front burner levels at low.

For these fish, I turned the back burner to high, and the two front layers to medium low. 

I then placed them on the front-most section of the grill, and shut the lid. 

I checked on the fish occasionally, and flipped them over once the skin was crispy – about 8 minutes on each side, depending on the size and thickness of the actual fish.

I then commenced to de-bone the fish – at our house, chopsticks do the trick.  The meat is very moist and mild, and I managed to sneak a few morsels as I removed the cooked flesh.

My labrador paced around the periphery of the kitchen, and both of my cats proceeded to weave around my legs, meowing and begging for a bite or two.  (All three enjoyed the fruits of my labor).

To serve, unless we eat the grilled fish immediately (and I debone the fish at the table, sprinkle a little freshly squeezed lemon juice) I often re-heat the fish (very quickly) in the microwave, and serve with a bowl of steamed rice, veggies, and a soup for a truly “traditional” Japanese meal.  Other times I add into an omelette, or add to soup – either miso, or a clear shiitake/dashi based soup.

Either way, we love our grilled fish!