Grilled Porgy

Preparation info

    • Difficulty

      Easy

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

  • About

Method

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