How to Grill Whole Fish (and why I love it!)

I eat a lot of fish. Fish from the rivers, fish from the ocean, fish from my daughter’s fish tank … nah, just kidding on the last one. I mean gross. Can you even imagine?

Most nights it’s a five to seven-ounce filet, depending on how hungry I am and what I’ve had to eat throughout the day.  I eat salmon a few times a week, then it’s usually either shrimp, seabass, scallops, grouper, tuna, swordfish or trout.  Sometimes snapper, although it’s not my favorite. And sometimes crab or lobster or mussels. And every now and then I try something new based on what the fishmonger at Caplinger’s Fresh Catch has on hand—which, last week, was whole Long Island porgy.

I’m no stranger to whole fish. I’ve eaten my fair share of it in Latin American restaurants … typically fried, and being that I’m from the Pacific Northwest, I’ve had lots of rainbow trout pulled fresh from the streams. But to see whole fish available to buy here, in the Midwest? That was a little, well, different. But I trust the guys at Caplinger’s, so I bought two and headed home with my catch (pun intended).black-seabream

First thing I did was Google porgy and from everything I could find, it appeared the fish come from the Mediterranean—yet I was able to find this recipe Grilled Whole Long Island Sound Porgy on the Food Network website. Needless to say, I was a bit confused. How could I have a Long Island porgy when it comes from another ocean entirely? I did a little more research and discovered that what I had, though still a porgy, is more commonly known as scup, and it does come from the Long Island Sound and it is a Good Alternative on the Seafood Watch List. And … it is amazing!



We stuffed it with fresh herbs and garlic, then grilled it with a little olive oil and lemon. It was so good, we actually went back the next day to buy more, but alas … they had none. But it’s something I’ll cook again. It’s easy and it looks darn cool on the plate. You should try it. And if you do, drop me a line (another intentional pun) and let me know what you think.

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Hey there. I’m Shauna—a West Coast transplant in the landlocked state of Indiana … when I moved here I missed the beaches, the mountains, the desert, the rivers … and it took me a while to find places nearby that paralleled my old stomping grounds. BUT. Now that I’ve lived here for over 15 years, I’ve had time to explore the region and you know what? It’s amazing. There’s so much to do—from skiing in northern Michigan to relaxing lakeside in southern Kentucky to rocking the nightlife in one of the many metropolitan areas. And I love it here. I really do. BUT. I do miss the sea … and the sand and the rush of the waves … the smell of seawater … even the sting of too much sun after a day spent lollygagging at the beach. And I miss the constant supply of seafood and shellfish and riverfish? About that … since I’ve moved to the Midwest I’ve noticed that a lot of people here don’t consider fish that come from the river seafood … I’m not sure I agree, but hence the new word I’ve created, “riverfish” … time will tell if Webster picks it up ; ) So my blog, Seafood is The New Black, is my way of bringing a little bit of sea life (or is it sealife?) to the Midwest. And over on Seafood in the Circle City, you can read up on my favorite Indianapolis restaurants that serve seafood, and serve it well. As you read along, you’ll find all kinds of information … some that you might find more useful than others—and some, you might just find amusing … or not. Either way, and if nothing else, I hope you leave my little space here on the world wide web a little refreshed and maybe even a little inspired to bring a little bit of the ocean home with you. (Yes, I did use the word “little” four times in one sentence … it’s OK … mermaids like to repeat themselves.) Cheers! The Midwest Mermaid Oh, and if your curious, yes, I do actually write for a living … if you want to know about the organizations I work with and the publications where you can find my land legs, swim on over to the “Portfolio” tab … and thanks for visiting.

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