Grilled Porgy with Mustard Cream

What caught my attention was $2.49 a pound. Wild Caught!?! What year am I in? That was the price in 1999! I wasn't asking any questions, it looked fresh, I was buying with excitement. Porgy isn't a stranger to me but a long lost friend. I haven't had it in over ten years, at least. And it's such a tasty fish too! It's been way too long but it does require patience. There are many bones but it is well worth the effort. So plan to make this on a lazy Saturday or Sunday evening, where you can sip wine, dip some good bread in the fishy butter sauce while you ever so slowly pick the delicate fish off the bone. Happy lazy weekend! ;)

• 2 whole porgies, cleaned
• 2 pats of unsalted butter
• olive oil
• 1 cup sour cream
• 5 tablespoons of heavy cream
• 2 teaspoons spicy brown mustard
• pinch of mustard powder
• pinch of curry powder
• a few splashes of Maggi seasoning, if you don't have Maggi don't worry, soy sauce is a great substitute
• sea salt
• fresh ground pepper
• a few capers
• a few leaves of fresh parsley

Take a flat cast iron pan and line it with a few sheets of aluminum foil and cup it at the ends so it catches the juices. This is only for an easy clean up, all of your effort will go towards picking the fish and drinking wine. ;) Drizzle a little olive oil on the foil along with salt and pepper. Place your fish down and each fish gets a pat of butter. Break up your butter putting a little inside the fish some outside, top with salt and pepper. Heat your grill up to about 550 degrees. Place your pan on the grill and close the grill cover. Ten minutes and your fish is done. In the meantime, combine the sour cream, heavy cream, mustard, mustard powder, curry powder, Maggi and ground pepper. Taste and season accordingly. Once your fish is done, top with capers. I used the ones that are packed in salt. So good with the butter! Top with a little parsley and serve with good bread. This serves 2. *Be careful when eating your fish, there are a lot of bones.* Enjoy!




This mustard cream is delcious, spread a little on your bread, top with  flakes of fish and a caper or two, almost heaven.