New This Month

Porgy Crudo with Pine Nuts

  • Servings: 2

Photography: DAVID M. RUSSELL


  • 2 tablespoons pine nuts
  • 2 porgy fillets, sliced on the bias 1/4-inch thick
  • Juice of 1/2 lemon
  • Fleur de sel and freshly ground black pepper
  • Best quality extra-virgin olive oil, for drizzling


  1. Preheat the oven to 300 degrees. Spread pine nuts on a baking sheet and toast for 3 minutes. Let cool.

  2. To serve, arrange half of the fish on each of two serving plates. Top each slice with just a drop of lemon juice, a light sprinkling of salt and pepper, a drizzle of olive oil, and a few pine nuts. Serve immediately.

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