Ingredients

• 6 1/4 pounds Porgy
• 1 cup Extra Virgin Olive Oil
• 4 cloves crushed garlic
• Salt and pepper to taste
• 1 lemon juice only
• 1 tablespoon oregano

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Instructions

1. Scale and gut fresh 1 1/4- 11/2 pounds Porgy. Prepare a charwood fire and allow the coals to burn down to a hot white ash. Brush the Porgy with olive oil (extra virgin) that has crushed garlic cloves mixed in. Season with sea salt and fresh milled pepper. Cook 2 1/2 minutes on each side ; remove. Drizzle more extra virgin olive oil over each fish ; squeeze lemon. Sprinkle with dry Greek oregano.