Cook porgy with smoked sausage, rice, onion, garlic and a little Adobo seasoning.
EBy Essie
Servings
4
1.5 lb Porgy fillets, skin-on
12 oz Smoked sausage, sliced into half-moons
1.5 cup Long-grain white rice
1 piece Onion, diced
4 clove Garlic, minced
2 tsp Adobo seasoning
3 cup Water
2 tbsp Cooking oil
1 tsp Salt
0.5 tsp Black pepper
Calories
972 kcal
Protein
47g
Carbs
73g
Fat
53g
Fiber
3g
Sugar
2g
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Prep the Fish
1. Pat the porgy fillets dry and cut into 4 portions. Season both sides with half of the Adobo seasoning, the black pepper and a pinch of salt.
2. Heat the cooking oil in a large lidded skillet over medium-high heat. Add the smoked sausage and cook for 4 to 5 minutes, stirring occasionally, until browned and the fat has rendered.
12 oz Smoked sausage, sliced into half-moons,
2 tbsp Cooking oil
3. Add the onion to the sausage and cook for 3 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
1 piece Onion, diced,
4 clove Garlic, minced
4. Add the rice and the remaining Adobo seasoning and stir for 1 to 2 minutes to toast the grains in the smoky fat. Pour in the water, add the remaining salt, and bring to a boil.
1.5 cup Long-grain white rice,
1 tsp Adobo seasoning,
3 cup Water,
1 tsp Salt
5. Reduce the heat to low, cover tightly and simmer for 10 minutes without lifting the lid.
Cook the Fish
6. Lift the lid and nestle the porgy portions skin-side up into the partially cooked rice. Cover and cook on low for 8 to 10 minutes, until the fish flakes easily and the rice is tender.
1.5 lb Porgy fillets, skin-on
Finish and Serve
7. Turn off the heat and let the skillet rest, covered, for 5 minutes. Fluff the rice around the fish gently with a fork, taste and adjust with salt and pepper, then serve straight from the skillet.
1 tsp Salt,
0.5 tsp Black pepper
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