Grilled Scup With Herbs

Recipe Ingredients

4		Scup or porgy - (1 1/2 lbs total)
5 sections		Fresh rosemary
3 tablespoons	45ml	Minced fresh parsely
1 1/2 teaspoons	7.5ml	Salt
		Freshly-ground black pepper - to taste
1		Garlic clove
1/3 cup	78ml	Olive oil
2		Lemons

Recipe Instructions

Clean and scale the fish, leaving on head and tails if desired.

Chop the garlic, rosemary and parsley together, add the salt and pepper and a few drops of oil to form a paste. Make three slits on both sides of each fish. Spread some paste in the slits as well as the cavity.

Combine juice of 1 lemon with remaining oil. Grill fish, not too close to coals or heat, basting with oil-lemon mixture. Cook about 6 minutes to a side, letting skin get crisp. Serve with lemon slice.

This recipe yields 4 servings.

Source:
New York Seafood Council at http://www.nyseafood.org

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