Porgy is one of my favorite fishes, and I have been known to eat it three times a week in the dog days of summer that follow the seventeen-day Spoleto Festival USA in Charleston. Porgies have very sweet, coarse-grained flesh that is best when grilled slowly.
Have your fishmonger clean the fish, then cut several deep gashes in the flesh to the bone and fill them with a mixture of fresh herbs, garlic, and olive oil before grilling them over charcoal, on a gas grill, or over grapevine cuttings.
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