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Sautéed Porgy with Rosemary and Chili Pepper

INGREDIENTS
1 1/2 lbs. porgy fillets, cut into slices
Salt and freshly ground pepper
1/4 cup olive oil
1 TBS red pepper flakes
2 TBS chopped fresh    rosemary
1 TBS minced garlic
1 cup dry white wine

DIRECTIONS
Season fish with salt and pepper.
In a large sauté pan over medium heat, warm the olive oil.
Working in batches, add the porgy fillets and sauté on both sides, turning once, until golden brown and almost cooked through. Transfer the fish to a warmed platter.
Reduce the heat to medium and stir in the red pepper flakes, rosemary, garlic and wine.
Simmer uncovered until the wine is reduced by half and becomes somewhat syrupy, about 5 minutes.
Return the fish to the pan for 1 to 2 minutes to coat with the sauce.
Serves 4


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