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1. Heat 1 tablespoon of the cooking oil in a medium saucepan over medium heat. Thinly slice 5 of the garlic cloves, add them to the pan and cook for 1 minute until fragrant but not browned.
5 clove Garlic,
1 tbsp Cooking oil
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2. Stir in the crushed tomatoes, lima beans, water, half of the salt and half of the black pepper. Bring to a simmer, then reduce the heat to medium-low and cook uncovered for 20 minutes, stirring occasionally, until the sauce thickens and the beans are tender and creamy. Add a splash more water if it gets too thick.
3 cup Frozen or cooked lima beans,
1 can Canned crushed tomatoes,
1 tsp Salt,
0.5 tsp Black pepper,
0.8 cup Water
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3. Pat the porgy dry with paper towels, then season both sides generously with the remaining salt and black pepper. If using whole fish, score the skin 2 to 3 times on each side.
4 piece Porgy fillets (or whole porgy, cleaned and scaled),
0.5 tsp Salt,
0.2 tsp Black pepper
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4. Heat 2 tablespoons of the cooking oil in a large nonstick or cast iron skillet over medium-high heat until shimmering. Add the porgy skin-side down and cook undisturbed for 3 to 4 minutes until the skin is golden and crisp. Flip and cook 2 to 3 minutes more until the flesh is opaque and flakes easily. Transfer to a plate.
4 piece Porgy fillets (or whole porgy, cleaned and scaled),
2 tbsp Cooking oil
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5. Wipe out the skillet and heat the remaining 2 tablespoons cooking oil over medium-high heat. Add the green beans and a pinch of salt and cook, tossing occasionally, for 5 minutes until blistered in spots.
1 lb Green beans, trimmed,
2 tbsp Cooking oil,
0.5 tsp Salt
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6. Mince the remaining 3 garlic cloves, add them to the green beans and cook, stirring, for 1 minute until fragrant. Add a splash of water, cover for 2 minutes to steam until crisp-tender, then season with the remaining black pepper.
3 clove Garlic,
0.2 tsp Black pepper
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7. Spoon the tomato-braised lima beans onto plates, top with the porgy, and serve the garlicky green beans alongside.
