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Broiled Whole Porgy With Blistered Shishito and Tomato Recipe

Broiled Whole Porgy With Blistered Shishito and Tomato Recipe

Have you ever wanted to try a delicious and healthy fish recipe that is both easy to make and bursting with flavor? Look no further! In this article, we will explore the amazing broiled whole porgy with blistered shishito and tomato recipe. Get ready to tantalize your taste buds with this delectable seafood dish!

Why Broiled Whole Porgy?

Broiling is a cooking method that involves exposing food to high heat from above, resulting in a crispy exterior and a tender, juicy interior. When it comes to whole fish, broiling is an excellent choice as it allows the skin to become beautifully crispy while the flesh remains moist and succulent.

Whole porgy, also known as sea bream, is a versatile and flavorful fish that lends itself well to broiling. Its delicate, sweet flesh pairs perfectly with the smoky char from the broiler, creating a harmonious balance of flavors. Plus, cooking a whole fish makes for an impressive presentation that will surely wow your family and guests!

The Magic of Blistered Shishito and Tomato

To take this broiled whole porgy to the next level, we’ll add blistered shishito peppers and juicy tomatoes to the mix. Shishito peppers are mild, slender Japanese peppers that are known for their slightly smoky flavor. When blistered under the broiler or on a hot grill, they develop a delicious char that enhances their natural sweetness.

Tomatoes, on the other hand, bring a burst of freshness and acidity to the dish. Their juicy texture and vibrant flavor complement the rich flavors of the porgy and add a delightful pop of color to the plate. Together, the blistered shishito peppers and tomatoes create a medley of flavors that will make your taste buds dance with joy!

Preparing the Broiled Whole Porgy With Blistered Shishito and Tomato

Before we dive into the recipe, let’s talk about the preparation process. Start by ensuring that your whole porgy is cleaned and scaled. This can be done at your local fish market or by yourself if you’re comfortable with it. Once the fish is ready, make a few diagonal cuts on each side to help the heat penetrate and cook the fish evenly.

Next, season the porgy generously with salt, pepper, and your favorite herbs and spices. You can keep it simple with just salt and pepper or get creative with a blend of Mediterranean herbs like oregano, thyme, and rosemary. The choice is yours!

Now it’s time to prepare the blistered shishito peppers and tomatoes. Toss them in olive oil, salt, and pepper, ensuring they are evenly coated. Place the seasoned peppers and tomatoes on a baking sheet, ready to be broiled alongside the porgy.

Broiling the Perfect Whole Porgy

Preheat your broiler to high and position the oven rack 4-6 inches away from the heat source. Place the seasoned porgy, shishito peppers, and tomatoes under the broiler and let them cook for about 8-10 minutes, or until the fish is cooked through and the skin is crispy and golden.

Keep a close eye on the fish to prevent it from burning. If the skin starts to char too quickly, you can lightly cover it with aluminum foil to protect it while the fish finishes cooking. Remember, broiling times may vary, so it’s essential to monitor the porgy and adjust accordingly.

Serving and Enjoying the Broiled Whole Porgy

Once the broiled whole porgy, blistered shishito peppers, and tomatoes are ready, it’s time to plate up and indulge in this delightful seafood feast. Gently transfer the porgy to a serving platter and arrange the blistered shishito peppers and tomatoes alongside it.

You can garnish the dish with fresh herbs, such as parsley or cilantro, to add a burst of freshness. Squeeze some lemon juice over the fish and vegetables to enhance their flavors further. Serve with a side of steamed rice or a crisp salad for a complete and satisfying meal.

Frequently Asked Questions

Q: Can I use a different type of fish for this recipe?

A: Absolutely! While porgy is recommended for its flavor and texture, you can try this recipe with other whole fish like sea bass or snapper. Just make sure to adjust the cooking time accordingly based on the size and thickness of the fish.

Q: Are shishito peppers spicy?

A: Shishito peppers are generally mild, with only a small percentage being spicy. It’s like playing culinary roulette! Enjoy the thrill of biting into a pepper and discovering whether it’s mild or spicy.

Q: Can I broil the fish on a grill instead?

A: Absolutely! If you prefer the smoky flavor that grilling imparts, you can certainly grill the broiled whole porgy instead. Just make sure to oil the grill grates well and adjust the cooking time accordingly.

Q: Can I substitute cherry tomatoes for regular tomatoes?

A: Yes, you can use cherry tomatoes instead of regular tomatoes. They will add a burst of sweetness and a pop of color to the dish.

Q: How do I know if the porgy is cooked through?

A: The flesh of the porgy should be opaque and easily flake off when tested with a fork. It should also reach an internal temperature of 145°F (63°C).

Q: Can I add other vegetables to the dish?

A: Absolutely! Feel free to experiment with other vegetables like zucchini, bell peppers, or eggplant. Just make sure to adjust the cooking time based on the vegetables you choose.

Q: Can I use dried herbs instead of fresh ones?

A: Yes, you can use dried herbs if you don’t have fresh ones on hand. However, keep in mind that dried herbs are more potent, so you’ll need to use less.

Q: Can I prepare the fish in advance?

A: While it’s best to enjoy the broiled whole porgy fresh, you can prepare the fish and season it in advance.

Broiled Whole Porgy With Blistered Shishito and Tomato Recipe compressed image1

Broiled Whole Porgy With Blistered Shishito and Tomato Recipe

No ratings yet
Total Time 15 minutes
Course dinner
Cuisine American
Servings 2


  • Thinly sliced lemons
  • Whole porgy , scaled and cleaned (about 1 pound/450g each)
  • Divided extra-virgin olive oil (6 tablespoons/3 ounces; 85g)
  • Kosher salt
  • Freshly ground black pepper
  • Fresh tender herbs , such as cilantro, parsley, or chives (about 1/2 bunch/2 ounces; 60g)
  • Shishito peppers (3 ounces/85g)
  • Cherry tomatoes (6 ounces/170g)
  • Thinly sliced garlic cloves (4 medium)
  • Smoked paprika (1 teaspoon)
  • Dried oregano (1 teaspoon)


  • Adjust the oven rack to 6 inches below the broiler element and preheat the broiler.
  • Line a rimmed baking sheet with foil and evenly arrange lemon slices to create a bed for the fish and vegetables.
  • Season the whole porgy, both inside and out, with 2 tablespoons of olive oil, kosher salt, and freshly ground black pepper.
  • Stuff the cavities of the fish with herbs and lay the fish on the lemon bed.
  • In a medium bowl, combine shishito peppers, cherry tomatoes, and 1 tablespoon of olive oil. Season with salt and pepper.
  • Arrange the vegetables around the fish and top with any remaining herbs, if desired.
  • Broil the fish until the skin is blistered and lightly charred, approximately 5 minutes.
  • Using a slotted spatula, flip the fish and toss the vegetables. Continue broiling until the second side of the fish is browned, lightly charred, and the fins can be easily pulled from the body, about 5 minutes longer.
  • In a small pot, combine the remaining 3 tablespoons of olive oil with thinly sliced garlic. Cook over medium heat, stirring constantly, until the garlic is just golden, about 2 minutes.
  • Remove from heat and stir in paprika and oregano.
  • Serve immediately by either drizzling the garlic oil on top of the fish or serving it alongside for dipping.
Keyword Easter, Father's Day, Fish, Gluten-free Mains, Mains By Diet, Mother's Day, Quick Dinners, Roasted Seafood, Seafood Mains, Valentine's Day
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Hi, I am April & Welcome to my food blog!

Thank you for visiting my blog. We share delicious recipes to make your meals nourishing and fun. Experimenting in the kitchen and cooking is my joy!


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