Catch and Cook Porgy: Caribbean Grilled Fish

The first catch and cook porgy of 2018 is vaguely influenced by a Caribbean grilled fish I had last year in a NYC restaurant: it was excellent! Usually red snapper is used, but imo fresh, well-taken care of porgy is a superior substitute if you can catch your own. Grilling whole fish takes practice and a few key steps, namely: dry the fish completely, thin coating of oil on both the fish and the (clean, hot) grates, and leaving it alone until it's ready to flip. Grill baskets are great tools if you have them. For those of you curious about my lipless crankbait porgy video, here's a direct link: /watch/oq6_U2vDffGD_ Island Marinade/Salsa components: Scotch Bonnet Pepper - to taste Scallions Red Onion Tomatoes Parsley Dill Garlic and Ginger, minced Lemon Juice and Apple Cider Vinegar (1:1) Olive Oil 1 tsp sugar 1 tsp soy sauce ----------------------------------------------------------------------------------------------------------- Fishing Gear: Phenix Feather 7'1: https://amzn.to/2u44LO8 Daiwa Tatula LT 2000: https://goo.gl/ZpKdDQ Rapala Slab Rap: https://goo.gl/7mr5st Owner Single Hook size 2: https://goo.gl/FcPEqr Seaguar STS Leader 6lb: https://goo.gl/oyaAHR Cooking Gear: Global Chef's Knife: https://goo.gl/fz5LJw *above are affiliate links*

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