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Ingredientes
- 4 x Porgy - (1 1/4 to 1 1/2 lbs ea)
- 1 c. extra-virgin extra virgin olive oil
- 4 x garlic cloves crushed Sea salt to taste Freshly-grnd white pepper to taste
- 1 x lemon juice only
- 1 Tbsp. oregano
Direcciones
- Scale and gut fresh 1 1/4 to 1 1/2 lb. Porgy. Prepare a charwood fire and allow the coals to burn down to a warm white ash. Brush the Porgy with extra virgin olive oil (extra virgin) which has crushed garlic cloves mixed in. Season with sea salt and fresh milled pepper. Cook 2 1/2 min on each side; remove. Drizzle more extra-virgin extra virgin olive oil over each fish; squeeze lemon. Sprinkle with dry Greek oregano.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 4 servings | |
| Calories 484 | |
| Calories from Fat 478 | 99% |
| Total Fat 54.09g | 68% |
| Saturated Fat 7.48g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 24mg | 1% |
| Total Carbs 1.35g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.06g | 0% |
| Protein 0.25g | 0% |
