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.