Gently simmer porgy in tomato sauce with onion, garlic, thyme, allspice and a little cayenne; serve over long-grain rice.
EBy Essie
Servings
4
1.5 lb Porgy fillets, skin-on
2 tbsp Fresh lime juice
1.5 tsp Salt
3 tbsp Olive oil
1 piece Yellow onion, diced
4 clove Garlic
1 can Canned crushed tomatoes
4 piece Fresh thyme sprigs
1 tsp Ground allspice
0.25 tsp Cayenne pepper
0.5 tsp Black pepper
0.5 cup Water
1.5 cup Long-grain white rice
3 cup Water (for rice)
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Season the Fish
1. Pat the porgy fillets dry and cut into 4 portions. Rub with the lime juice, 0.5 tsp of the salt and the black pepper, then set aside for 15 minutes.
2. Rinse the long-grain white rice until the water runs mostly clear. Combine with the water (for rice) and 0.5 tsp of the salt in a medium pot, bring to a boil, then cover and cook on the lowest heat for 15 minutes. Remove from the heat and steam, covered, for 10 minutes, then fluff with a fork.
0.5 tsp Salt,
1.5 cup Long-grain white rice,
3 cup Water (for rice)
Build the Sauce
3. Heat the olive oil in a wide, deep skillet over medium heat. Cook the onion for 5 minutes until soft and translucent, then add the garlic, ground allspice and cayenne pepper and stir for 30 seconds until fragrant.
4. Add the canned crushed tomatoes, fresh thyme sprigs, water and the remaining 0.5 tsp salt. Simmer uncovered over medium-low heat for 10 minutes until slightly thickened and rich.
0.5 tsp Salt,
1 can Canned crushed tomatoes,
4 piece Fresh thyme sprigs,
0.5 cup Water
Simmer the Fish
5. Nestle the porgy portions into the sauce, skin-side up, and spoon some sauce over the top. Cover and simmer very gently over low heat for 8 to 10 minutes, until the fish is opaque and flakes easily. Do not stir, to keep the fillets intact. Discard the thyme stems.
1.5 lb Porgy fillets, skin-on
To Serve
6. Divide the rice among four plates, top with a piece of porgy and spoon the spiced tomato sauce generously over everything.
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