Best Porgy Fillets With Pickled Jalapeño Herb Sauce Recipes

GRILLED WHOLE LONG ISLAND SOUND PORGY

Steps:

• 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.

PICKLED MACKEREL

Steps:

• Remove any pin bones from the fish. Place fish in a dish or nonreactive pan with sides, and dust fish on both sides liberally with salt, about 1/3 cup, covering it completely. Refrigerate for 1 hour.
• Combine 1 cup of the vinegar with the kombu and sugar in a small saucepan and simmer until the sugar has dissolved. Remove from heat and let steep for 3 minutes. Add remaining vinegar.
• Remove fish from refrigerator, rinse off the salt with cold water and pat fish dry. Rinse dish and return fish to the dish. Discard kombu and pour vinegar mixture over fish so it is completely submerged, cover dish and refrigerate for 1 hour.
• Remove fish from vinegar mixture, pat dry, wrap in plastic wrap and refrigerate 12 hours or longer before slicing.
• To serve: Rinse rice thoroughly and drain. Place in a saucepan with 1 cup cold water. Bring to a boil, reduce heat, cover and cook about 15 minutes, until all the water is absorbed. Remove from heat and set aside 10 minutes, still covered. Uncover and allow to cool to room temperature.
• While rice is cooking, lightly toast sesame seeds in a small dry skillet. Fold sesame seeds and cucumber into cooked rice. Season to taste with salt.
• Place the rice in a mound on a serving dish or divide among 4 individual plates. Slice mackerel in half lengthwise, then cut each section into 8 pieces and arrange against the rice. Serve.

PORGY FILLETS WITH PICKLED JALAPEñO-HERB SAUCE

Steps:

• Place the mint, basil, parsley, jalapeños with their pickling liquid and the tahini in a food processor. Process until the herbs are finely minced. With the machine running, slowly add the oil. Season with salt.
• Place fish fillets in a single layer in a shallow dish. Season all over with salt and pepper. Spread the herb mixture on both sides. Cover and refrigerate for at least 30 minutes and up to 2 hours.
• Heat a large skillet over medium-high. Add enough oil to lightly and evenly coat the bottom. Wipe the marinade off the fish back into the dish and place the fillets skin side down in a single layer. Cook until the skin releases easily from the pan, about 5 minutes. Turn the fillets and cook until starting to brown along the edges, 3 to 5 minutes. Transfer to a serving platter. Pour out and discard the liquid in the skillet and set the pan over low heat (no need to wash). Add lemon juice and marinade left in the marinating dish. Stir well until heated through. Spoon pan juices over fish and serve with lemon wedges.

PICKLED JALAPENOS

Steps:

• Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. Remove pickling liquid from heat.
• Stir jalapeno peppers into the pot. Let stand until slightly cooled, about 15 minutes.
• Transfer jalapeno peppers to a large Mason jar; pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate.

GRILLED PORGY WITH LEMONS AND SCALLIONS

Steps:

• Prepare a charcoal grill until coals are ashed over and hot, or heat a charcoal grill to high. Or heat a broiler (see Tips).
• Cut 3 lemons into ½-inch-thick slices and discard any pits. Pat fish dry inside and out and season inside with salt. Place the lemon slices inside the fish, then place the thyme and oregano on top of the lemon. If the fish don't close around the stuffing, tie fish closed in two places with kitchen twine. Brush fish on both sides with 4 tablespoons olive oil.
• Toss scallions with a pinch of salt and remaining 2 tablespoons olive oil. Cut the 2 remaining lemons in half, removing any seeds.
• Scrub the grill grate clean, then rub with an oiled kitchen towel or wad of paper towels. If your grill can fit everything, place everything on at once. Otherwise, start with the scallions and lemons, cut sides down. Season one side of each fish with salt and place salt side down on the grates next to the scallions and lemons. Grill (covered if using a gas grill), turning once, until the lemons and scallions are softened and lightly charred, 3 to 4 minutes for the scallions and 5 minutes for the lemons. Grill the fish until the skin releases naturally from the grate, about 6 minutes, then salt the other side, cover and grill until cooked through, about 6 minutes longer. Test for doneness by slipping a paring knife into the center of the fish; it should feel hot when carefully touched to your lower lip or the inside of your wrist.
• Spread scallions on a serving platter and set lemon halves around the sides. Transfer the fish to the platter, remove the string and serve.

JAMBON PERSILLé

Steps:

• Place stock, wine, onion, tied herbs, peppercorns and celery in a pot. Add spareribs, and simmer 1 hour. Remove meat and reserve for another use. Strain broth into a container and refrigerate overnight.
• Dice half the ham, including all fat. In a food processor, pulse ham, garlic, shallots and parsley just to mince. Season with salt and pepper. Cut remaining ham into matchsticks about 1/4-inch wide and an inch long.
• Remove all fat and sediment from broth. You should have about 2 cups. Soften gelatin in 1/3 cup cold water. Place broth in a saucepan, add gelatin and simmer just to dissolve. Mix half the broth with minced ham and spread a third of this mixture in a 6-cup loaf pan. Add half the ham sticks, arranging them across width of pan. Cover with some remaining broth. Repeat, ending with a layer of minced mixture. Pour all remaining broth on top. Cover with foil.
• Heat oven to 275 degrees. Cook 40 minutes. Allow to cool, then refrigerate until firm, at least 6 hours. Unmold and serve in slices.

SPICY MUSSELS WITH MEXICAN SEASONINGS

Steps:

• Scrub and debeard the mussels.
• In a saucepan large enough to hold the mussels with room to spare heat three tablespoons of the oil. Add the onion, scallions and garlic and saute over low heat until tender.
• Add the tomatoes and jalapeno peppers and bring to a simmer. Stir in the mussels and add the wine. Return to a simmer, cover and cook over medium heat until the mussels have opened, about 10 minutes.
• Remove the mussels to individual bowls, discarding any that have not opened. Add the lime juice and coriander to the sauce, pour over the mussels and serve.

WHELKS WITH PARSLEY AND GARLIC BUTTER

Steps:

• In a running food processor, drop garlic through feed tube to mince. Place parsley in container of machine and pulse to mince. Add butter and seasonings, and process until well blended. No bits of butter should show. Set aside.
• Bring several quarts of water, heavily salted (like seawater), to a boil. Add whelks and boil 4 minutes. Drain.
• Place butter mixture in a metal bowl fitted into a small saucepan of simmering water, or in a double boiler. Whisk until mixture melts, then transfer to a serving dish or small individual bowls. Serve 2 to 3 whelks a person, with melted-butter mixture for dipping.

CLAM PIE

Steps:

• Preheat oven to 375 degrees.
• Sprinkle the clams, onion, potato and bacon over the bottom of the pie shells. In a bowl, beat together the eggs, cream and poultry seasoning. Pour this mixture over the clams.
• Bake 30 to 40 minutes, until set and lightly browned.

PAR-COOKED LOBSTERS

Steps:

• Place lobsters in a container with tight-fitting lid. Cover with cold water, remove lobsters and measure water. Pour water into another large pot, and add 1 tablespoon vinegar for every quart of water. Boil.
• Return lobsters to lidded container. Pour the hot water over them, cover and steep 2 minutes for 1 1/2-pound lobsters, 3 minutes for 2-pound lobsters. Remove lobsters. Reserve water in container.
• Pull off lobster claws and knuckles, and return to hot water for 5 minutes. Twist off tails, and discard bodies.
• Snip through bottom sides of tail shells with shears. Remove meat. Discard shells. Cut tail meat in half lengthwise. Remove vein running through top of meat. Place meat on a platter lined with paper towel, cover with plastic wrap and refrigerate.
• Remove claws from hot water. Twist off knuckles, and reserve. Hold claw, pull down on small pincer and pull it off. Use heavy shears to snip shell at knuckle end enough to open it; remove meat in one piece. Add to platter with tail meat.
• Use shears to snip through the knuckle shell, pry open and remove meat. Add to the platter.