Ingredients
- 4 porgies (scup), whole, scaled, finned, grilled and cleaned, (3/4 pound each)
- 3 tbsp. butter, margarine or olive oil
- 3 tbsp. shallots or green onions, minced
- 1 tsp. salt
- 1 cup white wine, dry
- 3 tbsp. basil (20 leaves) fresh, chopped, (or 1 tbsp. dried basil)
Method
Preheat oven to 375°F. Use a cooking spray or coat the bottom of a baking pan with vegetable oil. Spread shallots or green onions in the baking pan. With a sharp knife make several slits along the sides of each porgy. Place fish on the bed of onions and sprinkle with salt and chopped basil. Set aside for approximately 5 minutes to mix flavors. Pour wine over the fish and dot the fish with the butter or margarine (or drizzle with olive oil). Cover with foil and bake for 10-15 minutes until the fish flesh turns opaque and beings to flake. Serves 4. Preparation time 10-15 minutes.
Recipe courtesy of Tony DiLernia, Kingsbourough Community College, Brooklyn, NY
Ingredients
- 4-6 Tilapia fillets
- Juice of ½ lemon
- 2 Tbls. chopped parsley
- 2 Tbls. cooking oil
- salt and freshly ground pepper
- Oil for deep frying BEER BATTER
- 2 large egg yolks
- ½ cup beer
- ½ cup flour
- ½ tsp. salt
- ½ tsp baking powder
Method
Cut fillets into 2" pieces. Put in a bowl with lemon juice, parsley, 2 Tbls. cooking oil, and salt and pepper to taste. Heat oil for deep frying. Dip pieces of fish individually into batter, and then into hot oil. Cook, turning and submerging pieces in the oil until golden brown all over. Drain on paper towels. Makes 4 servings.