Grilled Porgy With Lemons and Scallions

Why You’ll Love This Recipe

I love this recipe because it’s straightforward yet elegant. The combination of lemon slices and fresh herbs stuffed inside the fish infuses it with vibrant flavors while grilling adds a subtle smokiness. The scallions grilled alongside provide a tender, slightly charred contrast that complements the fish beautifully. It’s a recipe that feels special but is surprisingly easy to prepare, making it ideal for weekend grilling or dinner parties.

Ingredients

5 lemons
4 whole porgies (1½ pounds each), boned and gutted
Salt
8 sprigs fresh thyme
4 sprigs fresh oregano
6 tablespoons extra-virgin olive oil, plus more for the grill grates
2 bunches scallions, trimmed

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare a charcoal grill until the coals are ashed over and hot, or heat a gas grill to high. Alternatively, preheat the broiler if grilling outdoors is not an option.

2. Cut 3 lemons into ½-inch-thick slices, removing any pits. Pat the fish dry inside and out, then season the inside with salt. Place the lemon slices inside each fish, then layer the thyme and oregano sprigs on top of the lemon. If the fish doesn’t close around the stuffing, tie it closed in two places with kitchen twine. Brush both sides of the fish with 4 tablespoons of olive oil.

3. Toss the scallions with a pinch of salt and the remaining 2 tablespoons of olive oil. Cut the remaining 2 lemons in half and remove any seeds.

4. Clean the grill grate thoroughly, then rub it with an oiled kitchen towel or a wad of paper towels to prevent sticking. If your grill has enough space, place the fish and scallions on the grill at the same time; otherwise, start with the scallions first.

5. Grill the fish and scallions, turning as needed, until the fish is cooked through and flakes easily with a fork and the scallions are tender and slightly charred. This usually takes about 8-12 minutes depending on the grill and thickness of the fish.

6. Serve the grilled porgy with the lemon halves on the side for squeezing over, along with the charred scallions.

Servings and Timing

This recipe serves 4 to 6 people. Preparation takes about 10 minutes, and grilling requires roughly 15-20 minutes, making the total time around 30 minutes.

Variations

I sometimes add fresh chopped parsley or dill on top after grilling for an herbal fresh finish. For a spicy kick, I drizzle the fish with chili oil before serving. You can also swap the porgy for other firm white fish like snapper or branzino if you prefer.

Storage/Reheating

This dish is best enjoyed fresh off the grill. However, if I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. When reheating, I gently warm the fish in a low oven or microwave, but I find reheated grilled fish loses some of its texture and flavor, so I prefer eating it fresh.

FAQs

Can I use a gas grill instead of charcoal?

Yes, I use a gas grill all the time for convenience, and the recipe works just as well. Just make sure to preheat the grill well.

What if I don’t have fresh herbs?

Dried thyme and oregano can be used in a pinch, but I find fresh herbs provide the best flavor for this recipe.

How do I know when the fish is done?

The fish is ready when it flakes easily with a fork and the flesh is opaque throughout.

Can I prepare this recipe indoors?

Yes, I use my oven broiler when outdoor grilling isn’t an option. Keep a close eye to avoid burning.

What can I serve with this dish?

I like serving grilled porgy with a side of rice, roasted vegetables, or a crisp green salad for a balanced meal.

Conclusion

Grilled Porgy with Lemons and Scallions is one of my favorite ways to enjoy fresh fish. The bright lemon and herb flavors paired with smoky grill marks make it a delicious and elegant meal that’s surprisingly simple to prepare. Whether for a casual dinner or a special occasion, this recipe never fails to impress.

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