Porgies Grilled On A Bed Of Herbs
- 4 tablespoons vinegar
- 1 cup olive oil
- salt
- pepper
- four 1-pound porgies or tilefish
- 4 rosemary sprigs
- 4 thyme sprigs
- 4 oregano sprigs
- 4 sage sprigs
- 4 marjoram sprigs
- Place the fish in a dish with a large rim so you can cover them with the marinade. Mix the vinegar and olive oil together and pour them over the fish. Place the herbs on top, cover, and refrigerate.
- Remove the fish and herbs from the marinade. Wipe the excess off the fish and herbs so that it will not drip on the coals and cause the fire to flare up. Place the sprigs of herbs on the grill, then place the whole fish on top of the herbs. Cook for 5 minutes. Sprinkle with salt and pepper. Turn the fish over and cook about 5 more minutes. The fish is done when you pierce the flesh and a milky liquid runs out. Remove to a platter and fillet the fish. Serve immediately.
vinegar, olive oil, salt, pepper, rosemary sprigs, thyme, oregano sprigs, sage, marjoram sprigs
Taken from www.epicurious.com/recipes/member/views/porgies-grilled-on-a-bed-of-herbs-1239719 (may not work)