Porgies Grilled On A Bed Of Herbs Recipe

Name: Porgies Grilled On A Bed Of Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons vinegar; 1 cup olive oil; salt; pepper; four 1-pound porgies or tilefish; 4 rosemary sprigs; 4 thyme sprigs; 4 oregano sprigs; 4 sage sprigs; 4 marjoram sprigs

Servings: persons

1
Place the fish in a dish with a large rim so you can cover them with the marinade. Mix the vinegar and olive oil together and pour them over the fish. Place the herbs on top, cover, and refrigerate.
2
Remove the fish and herbs from the marinade. Wipe the excess off the fish and herbs so that it will not drip on the coals and cause the fire to flare up. Place the sprigs of herbs on the grill, then place the whole fish on top of the herbs. Cook for 5 minutes. Sprinkle with salt and pepper. Turn the fish over and cook about 5 more minutes. The fish is done when you pierce the flesh and a milky liquid runs out. Remove to a platter and fillet the fish. Serve immediately.

1030

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 tablespoons vinegar, 1 cup olive oil, salt, pepper, and more.

Yes, Porgies Grilled On A Bed Of Herbs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Porgies Grilled On A Bed Of Herbs

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