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Pan-Seared Porgy with Wilted Arugula Salad and Herb-Butter Sauce
Recipes
Pan-Seared Porgy with Wilted Arugula Salad and Herb-Butter Sauce
4 servings
20 minutes total

Ingredients

  • 2 shallots, finely chopped
  • 2 tablespoons fresh dill, coarsely chopped
  • ⅛ bunch fresh Italian parsley, coarsely chopped
  • 1 tablespoon fresh chives, thinly sliced
  • 1 pint cherry (or grape) tomatoes, halved
  • 3 tablespoons olive oil
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon pepper, divided
  • 4 porgy fillets (skin removed), about 1 ½ lb
  • 4 tablespoons salted butter
  • 4 oz baby arugula

Prep

    • Chop shallots, dill, and parsley (2 tablespoons).
    • Slice chives; halve tomatoes.

Steps

    1. Place oil in large, nonstick sauté pan over medium-high. Season fish with ½ teaspoon salt and ¼ teaspoon pepper (wash hands). Place fish in pan; cook 2–3 minutes on each side until fish is 145°F. Remove fish from pan and cover to keep warm.
    2. Place shallots in same pan; cook 1 minute, then reduce heat to low. Stir in butter, dill, parsley, and chives; cook and stir 1 more minute or until butter melts and sauce is fragrant. Transfer sauce to serving dish.
    3. Add to pan: arugula, remaining ¼ teaspoon salt, and pepper; cook and stir 1 minute or until arugula is coated and slightly wilted. Divide arugula and tomatoes among serving bowls; top with even amounts fish. Drizzle with sauce; serve.
    Note: Always check fish for bones.

Amount per ¼ recipe serving: Calories 330, Total Fat 25g, Sat Fat 9g, Trans Fat 0g, Chol 75mg, Sodium 600mg, Total Carb 8g, Fiber 1g, Sugars 2g, Protein 22g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 6%