Instructions: Scale and gut fresh 1 1/4 to 1 1/2 pound Porgy. Prepare a charwood fire and allow the coals to burn down to a hot white ash. Brush the Porgy with olive oil (extra virgin) that has crushed garlic cloves mixed in. Season with sea salt and fresh milled pepper. Cook 2 1/2 minutes on each side; remove. Drizzle more extra-virgin olive oil over each fish; squeeze lemon. Sprinkle with dry Greek oregano.

This recipe yields 4 servings.

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