Recipe courtesy of Jennifer Meadows
Episode: Montauk
Total:
45 min
Active:
15 min
Yield:
1 to 2 servings
Level:
Intermediate
Total:
45 min
Active:
15 min
Yield:
1 to 2 servings
Level:
Intermediate

Ingredients

Vegetables:
  • 1/2 small head cauliflower, cut into florets
  • Olive oil
  • Salt and freshly ground black pepper
  • 4 fingerling potatoes, sliced in half lengthwise
  • 3 baby eggplants, sliced in half lengthwise
  • 2 baby carrots, sliced in half lengthwise
Smokey Tomato Chutney:
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, sliced
  • 1 shallot, thinly sliced
  • 1 small jalapeno, roasted, ribbed, seeded and julienned
  • 1 ripe plum tomato, sliced
  • 1/2 cup clam juice, plus more if needed
  • 1/2 orange, juiced
  • 1/2 lime, juiced
  • Pinch ground cumin
  • Pinch smoked paprika
  • Sea salt and cracked black pepper
Porgy:
  • One 2-pound porgy, gutted and scaled, gills removed
  • Olive oil
  • Sea salt and cracked black pepper

Directions

Watch how to make this recipe.

For the vegetables: Preheat the oven to 400 degrees F. Preheat the grill to medium-high heat. In a large bowl, toss the cauliflower with some olive oil, salt and pepper. Put the cauliflower florets onto a baking sheet and into the oven to roast until nicely browned, about 20 minutes. Keep warm until service. In a separate bowl, toss the potatoes, eggplant and carrots with some olive oil, salt and pepper. Place the potatoes, eggplant and carrots on the grill. Grill until marked, 5 to 6 minutes. Put onto a baking sheet and into the oven until cooked through, about 5 minutes. Keep warm until service. For the chutney: Heat the olive oil in a medium saute pan over medium-high heat. Add the garlic and shallots and caramelize, about 2 minutes. Add the jalapeno and tomatoes, tossing to combine. Turn down the heat. Add the clam juice, orange juice, lime juice, cumin and smoked paprika. Simmer on low until the liquid dissolves, about 2 minutes. You may need to add more clam juice in order to further cook the tomatoes. For the porgy: Rinse the porgy in cold water and pat dry. This is very important; the fish needs to be completely dry or it will stick to your grill! Rub the porgy with olive oil and sprinkle with salt and black pepper. Get your grill screaming hot. Place your porgy at 10 o'clock and don't touch it! Leave it for a few minutes, and then lift slightly with a fish spatula to check for lines and sticking. If it's sticking, leave it there another 2 minutes or so, and then carefully turn it to 1 o'clock. Leave it there long enough to get some nice black lines, and then flip. Again, get some nice black lines and then either finish it on the grill or pop it in a 350 degree F oven for 3 to 4 minutes or until desired doneness. Cooking time varies based on the size of fish so you have, to feel it out. It is perfectly acceptable for a porgy to be served "pink on the bone." In fact, some Montauk locals will send it back to the kitchen if it's cooked any further! Place the whole grilled porgy on a serving plate. Serve the roasted vegetables on the side and top with some of the chutney. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Whole Grilled Parrot Fish

Recipe courtesy of Kimi Werner

Plank Grilled Whole Trout

Recipe courtesy of Alton Brown

Whole Grilled Bluefish

Recipe courtesy of Jonny Corbin

Grilled Whole Trout

Recipe courtesy of Tiffani Thiessen

Grilled Whole Shrimp with Lemon and Marjoram

Recipe courtesy of Emeril Lagasse

Grilled Whole Fish with Four Pepper-Ginger Sauce

Recipe courtesy of Bobby Flay

Grilled Whole Fish with Black Rice, Sambal and Citrus Salad

Recipe courtesy of Gavin Parsons

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Man Fire Food

7:30am | 6:30c

Man Fire Food

8:30am | 7:30c

Man Fire Food

9:30am | 8:30c

Vinny & Ma Eat America

10:30am | 9:30c

Vinny & Ma Eat America

11:30am | 10:30c

Vinny & Ma Eat America

12:30pm | 11:30c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Chopped

6pm | 5c

Chopped

7pm | 6c
On Tonight
On Tonight

Chopped

8pm | 7c

Chopped

9pm | 8c

Chopped

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Chopped

12am | 11c

Chopped

1am | 12c

Chopped

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c