Red Porgy

Red porgy, sometimes called pink snapper, are the only American porgy with a near nostril that is round. They are a silvery red in color with many tiny blue spots. Red porgy are carnivorous bottom feeders that use their strong teeth to eat snails, crabs and sea urchins. They tend to feed in schools and migrate looking for food. They also feed on worms and small fishes.

Try this recipe for Baked Porgy:

2 porgy, about 1 lb 5 oz

2 tbsp tapenade, preferably homemade
1 lemon
3 tbsp olive oil
1½ lb red-skinned potatoes, very thinly sliced
1 onion, thinly sliced
2 red or green bell peppers, seeded and sliced into thin rings
4 garlic cloves, chopped
2 tbsp chopped parsley
1 tsp hot smoked paprika
½ cup dry white wine
Salt and freshly ground black pepper

Make 2 parallel diagonal cuts in the thickest parts on each side of each fish. Place in a nonmetallic dish and spread the tapenade over the inside and outside of the fish. Cut 2 slices of the lemon. Tuck a lemon slice into each fish and squeeze the juice from the remaining lemon over the top. Cover and refrigerate for at least 1 and up to 2 hours. Preheat the oven to 375°F (190°C). Coat an ovenproof dish with 1 tbsp of the oil. Layer half the potatoes in the dish. Layer the onions and peppers on top, sprinkle with the garlic and parsley, sprinkle with the paprika, then top with the remaining potatoes. Drizzle the remaining oil over the potatoes and sprinkle with 3 tbsp water. Cover with aluminum foil. Bake for 40 minutes. Increase the oven to 425°F (220°C). Place the fish on top of the potatoes, pour the wine over the fish, and season well with salt and pepper. Return the dish to the oven, uncovered, for 20 minutes, until the fish is opaque when pierced with a knife. Serve immediately.

baked porgy