Bacon-Wrapped Stuffed Porgy Recipe
Ingredients
| Whole porgies | 12 Ounce, cleaned and scaled (About 4) | |
| Finely chopped onion | 1⁄2 Cup (8 tbs) | |
| Finely chopped celery | 1⁄2 Cup (8 tbs) | |
| Chopped parsley | 1⁄4 Cup (4 tbs) | |
| Dry chervil | 1 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Bacon strip | 8 | |
| Lemon | 1 , thinly sliced |
Directions
Wipe each fish with damp cloth, inside cavity and outside.
Combine onion, celery, parsley, chervil, salt, and pepper; mix well.
Divide stuffing evenly into 4 parts and tuck 1 part into cavity of each fish.
Wrap 1 or 2 bacon slices crosswise around each fish and secure with wooden picks.
Place fish on well-greased grill 4 to 6 inches above a solid bed of low-glowing coals.
Cook, turning once, until well browned and fish flakes readily when prodded in thickest portion with a fork.
For a 1 inch thick fish (measured in thickest portion), allow 10 minutes.
Transfer fish to a warm serving platter.
Arrange lemon slices on fish and serve immediately
Combine onion, celery, parsley, chervil, salt, and pepper; mix well.
Divide stuffing evenly into 4 parts and tuck 1 part into cavity of each fish.
Wrap 1 or 2 bacon slices crosswise around each fish and secure with wooden picks.
Place fish on well-greased grill 4 to 6 inches above a solid bed of low-glowing coals.
Cook, turning once, until well browned and fish flakes readily when prodded in thickest portion with a fork.
For a 1 inch thick fish (measured in thickest portion), allow 10 minutes.
Transfer fish to a warm serving platter.
Arrange lemon slices on fish and serve immediately
Chef
