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this is the recipe for Barbecued Porgy (blackfish, black sea bass etc.)

Use fish between 1 ½ and 2 ½ pounds. Scale the fish (except for blackfish); you may leave the head on but remove the gills if you do. Remove the dorsal, pectoral and anal fins.

Salt, pepper, olive oil and minced garlic (4 tsp). Minced garlic mixed in olive oil for 1 hour may be substituted for the separate components; use the decanted, flavored olive oil.

Score the fish’s skin with 4 to 5 diagonal, superficial slices. Rub the fish with olive oil then salt and pepper as desired. Sprinkle on minced garlic if you did not use the garlic-olive oil mix. Wire brush the grill and brush it with olive oil. Use a gentle fire if using briquettes or the top grill, with low heat, if using a gas grill. Cook gently for 20 to 30 minutes; until the meat separates readily from the bone. Do not cook on a hot flame and do not over cook the fish.



  1. That cake looks beautiful, hope you had a lovely birthday.

  2. The cake looks enticing. Happy birthday! 🙂

  3. yes it was great and so yummy, it’s all finished, nothing left,sorry, you’re late 😉

  4. hell I’m always late for the cake!

  5. dont worry i can make you another 🙂

  6. it’s a fish that can eat yoooooooooo

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