Seafood Boil – All purpose Seafood spice mix
MAKES ABOUT 1 CUP
You can use this all-purpose mix for everything from crabs to fried fish. It will keep in a tightly covered container for an entire summer.
1/4 cup pickling spice
2 tablespoons brown mustard seeds
2 tablespoons black peppercorns
3 tablespoons coarse sea salt
1 tablespoon celery seed
1 tablespoon dried chives
2 teaspoons crushed red chilies, or to taste
1 teaspoon ground ginger
5 bay leaves, broken into pieces
2 teaspoons dried
Place all of the ingredients in a spice grinder and pulverize until you have a coarse powder. Stir to mix and to make sure no large unprocessed pieces remain. Pour the mixture into a glass jar, cap tightly, and store in a cool, dark place.
6 1/4 pounds Porgy
1 cup Extra Virgin Olive Oil
4 cloves crushed garlic
Salt and pepper to taste
1 lemon juice only
1 tablespoon oregano
Scale and gut fresh 1 1/4- 11/2 pounds Porgy. Prepare a charwood fire and allow the coals to burn down to a hot white ash. Brush the Porgy with olive oil (extra virgin) that has crushed garlic cloves mixed in. Season with sea salt and fresh milled pepper. Cook 2 1/2 minutes on each side ; remove. Drizzle more extra virgin olive oil over each fish ; squeeze lemon. Sprinkle with dry Greek oregano
A delicious Fresh Seafood recipe!
Broiled Porgy Parmesan
2 pounds porgy-scup fillets
2 tablespoons lemon juice
1/2 cup grated Parmesan cheese
3 tablespoons mayonnaise
1/4 teaspoon salt
1/4 cup butter, room temperature
3 green onions, chopped
thinly sliced lemon and parsley for garnish, optional
Place fillets in a single layer on a greased baking dish or broiler pan; brush with lemon juice.
Combine Parmesan cheese, mayonnaise, salt, butter, and green onions in a small bowl; set aside.
Broil fillets 4 to 6 minutes, or until fish flakes easily with a fork. Remove from oven; spread with cheese mixture.
Broil about 30 seconds longer, or until cheese is lightly browned and bubbly.
Garnish with sliced lemon and parsley if desired.