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We're marinating our flaky wild whole porgy with New York Shuk's Preserved Lemon BBQ Sauce and grilling it for a nice char. The rich umami notes and zesty, bold citrus flavors create an incredible grilled seafood experience! With the sweet notes of Medjool dates and honey, tangy preserved lemons, and a smoky kick with hints of blistered chili peppers and garlic, this flavorful combination will make your grilling experience truly exceptional.
1 whole porgy, or other whole fish, cleaned
1 Tablespoon New York Shuk Herby Harissa Spice
½ teaspoon salt
2 Tablespoons New York Shuk Preserved Lemon BBQ Sauce, plus more for serving
Cooking oil spray
3 Tablespoons extra-virgin olive oil
2 Tablespoons New York Shuk Herby Harissa, Rosey Harissa or Fiery Harissa
Using a sharp knife, cut about 5-7 slits on each side of the fish. Season the fish with the Herby Harissa, salt and Preserved Lemon BBQ Sauce. Be sure to rub the seasonings in both the slits and the fish cavity, as this will impart a lot of flavor.
Prepare a low fire in a grill. Spray the fish and the grill grates with cooking oil spray.
Place the fish on the grill, close the lid and cook for 6 minutes.
Using a spatula, flip the fish, close the lid again and cook for 6 minutes longer. To check for doneness, the fish should easily come off the bone. Depending on the size of the fish, you might need to cook it a few minutes longer. Transfer to a serving platter.
To make the harissa oil, in a small bowl, stir together the olive oil and Herby Harissa.
Serve the fish with the harissa oil and more Preserved Lemon BBQ Sauce.