Roasted Porgy With Peas, Garlic, Scallions And Mint
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Roasted Porgy With Peas, Garlic, Scallions And Mint
  Peas    Garlic    Mint  
Last updated 6/12/2012 12:59:52 AM. Recipe ID 22877. Report a problem with this recipe.
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      Title: Roasted porgy with peas, garlic, scallions and mint
 Categories: Molto
      Yield: 4 Servings
 
      1    3 pound porgy or sea bass
      2 lb Fresh peas
    1/4 c  Extra virgin olive oil
      6    Cloves garlic, thinly
           Sliced
    1/2 c  Dry white wine
      4    Scallions, thinly sliced
    1/4 c  Fresh mint leaves
 
  Preheat oven to 450 degrees F.
  
  Cut, clean and scale fish and season inside and out. Shell peas and
  set aside. In a saute pan large enough to hold the fish, heat olive
  oil until smoking. Place fish in pan and shake vigorously. Saute 2 or
  3 minutes, until fish is starting to crisp on first side, and then
  flip it over. Add garlic and place in oven for 12 to 15 minutes, or
  until fish is just cooked through. Remove and place pan on burner and
  remove fish to service platter. Add peas, scallions and white wine
  and saute 1 minute. Add mint leaves and immediately pour over fish.
  Serve with some grilled yellow squash and portion tableside.
  
  Yield: 4 servings
  
  




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Recipe ID 22877 (Apr 03, 2005)

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