3 lb. porgy 1/2 c. olive oil 1 sm. onion 2 cloves garlic, sliced 1/2 c. olive oil 1 tbsp. white vinegar 1 tbsp. dry white wine 1/4 tsp. salt 1/2 tsp. pepper 1 tsp. sage Clean and wash porgy; pat dry. Fry in 1/2 cup olive oil. Remove form pan and drain on paper. Brown onion and garlic in 1/2 cup olive oil, add vinegar, wine, salt, pepper, and sage. Place fried fish in casserole. Pour marinade over them and let stand 24 hours. Serve cold. Serves 4. |