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Sauteed Porgy for Two

Posted on 16 March 2011


• Skin two porgies fillets and rinse them with water
• Roll fillets in flour
• Heat a wide sauté pan and add salted, whipped butter, letting it melt
• Lay porgy fillets in pan and sauté them for about 4 to 5 minutes on one side
• Flipping them over, add salt and pepper
• Add 3 tablespoons of capers and ¼ cup of white wine into the pan
• As the capers, butter and wine simmer and reduce, it will create a light sauce
• Sauté for another 2 to 3 minutes and serve

Porgy goes well with white or brown rice and asparagus or broccoli

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One Response to “Sauteed Porgy for Two”

  1. DA says:

    Our fish monger had fresh porgy today so we had it for the first time. Thanks for this great recipe. We actually had it over a little pasta and it was fantastic.

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