GRILLED PORGIES AND ONIONS
Provided by Florence Fabricant
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat grill to very hot. Oil the grates. While grill heats, use 1 1/2 tablespoons oil to rub fish inside and out. Season generously with salt and pepper inside and out.
- Using a grill pan, sear onion slices until lightly charred on grill, or cook them in a dry skillet on top of stove. Stuff fish cavities with onions and thyme. Grill both fish close to source of heat, turning once, until skin is nicely charred and fish are cooked through, 8 to 10 minutes a side, depending on heat of grill. While fish are grilling, mix lemon juice with remaining oil.
- Transfer both fish to large platter or board. Remove onions and thyme and set aside. Fillet fish by first cutting along the top and bottom edges and just below the head. Lift off top fillet and place on serving dish. Remove skeleton, head and tail. Transfer bottom fillet to platter. Repeat with second fish and arrange on platter. Scatter onions and thyme over fillets and drizzle with lemon oil. Serve.
Nutrition Facts : @context http, Calories 647, UnsaturatedFat 17 grams, Carbohydrate 9 grams, Fat 25 grams, Fiber 3 grams, Protein 93 grams, SaturatedFat 5 grams, Sodium 1280 milligrams, Sugar 3 grams
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