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Posted 08/07/18 | Posted in Travel and Dinning | By Tom Schlichter |

Felicia’s Porgy with Chimichurri Tomato Salsa is an original dish you’ve got to try. Photo by Tom Schlichter.

Recipe by Felicia Scocozza

The beauty of this recipe is a unique sauce combining chimichurri with tomato salsa to make a new topping for your tasty porgies (scup). The chimichurri salsa should be prepared first so the flavors can marry (or hook-up) for at least ½ hour in the refrigerator. The porgy is rolled in a simple cornmeal mixture and pan-fried in vegetable oil.

You’ll find this recipe incorporates a variety of summer flavors – making porgy a perfect choice as the main ingredient. While there appear to be a lot of steps, prep time is reasonable at roughly 30 minutes. The chimichurri topping, by the way, also works well with many meats and pork.

This recipe serves six.


Ingredients: Chimichurri Tomato Salsa

  • ½ cup finely chopped parsley
  • ¼ cup finely chopped cilantro
  • 2 garlic cloves, minced
  • ½ tsp. red pepper flakes
  • ½ tsp. ground cumin
  • ½ tsp. dried oregano
  • 2 cups of chopped grape or cherry tomatoes in any color combination you want
  • 1 jalapeno chopped and seeded; leave some seeds if you desire more heat
  • ¼ cup chopped red onion
  • 2 tsp. salt
  • ½ tsp. black pepper
  • 3 tbsp. olive oil
  • Juice of 1/2 lime
  • 1 cup thawed frozen corn or cooked fresh corn sliced off the cob



  1. Mix all ingredients together in a large bowl and refrigerate for at least 30 minutes.


Ingredients: Fish

  • 1 ½ lbs. porgy, sea bass or similar white-fleshed fish filets
  • 2 cups buttermilk
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 1 ½ cups of cornmeal
  • ½ cup flour
  • ½ tsp. cayenne pepper
  • 2 tsp. Old Bay seasoning
  • 1 tsp. salt
  • ½ tsp. of black pepper
  • ½ tsp. garlic powder
  • Canola oil for frying



  1. In a medium bowl whisk together buttermilk, 1 tsp. salt and ½ tsp. black pepper
  2. Soak fish in buttermilk mixture for at least 5 minutes while preparing the cornmeal coating
  3. In a separate bowl, mix 1 ½ cups cornmeal with remaining ingredients except for canola oil
  4. Heat ½ inch of canola in a heavy-bottom pan on medium high
  5. When oil is hot, dredge buttermilk-soaked fish in cornmeal mixture and gently place in oil.
  6. Fry fish, 3 minutes on each side or until golden brown. Don’t crowd the pan, cook in batches.
  7. Remove fish, drain on paper towels. Plate with a helping of chimichurri salsa on each fillet. Alternatively, you can serve inside a soft corn taco topped with chimichurri salsa and dab of guacamole.


Optional: Grill some fresh corn while fish is frying. Cut off kernels from one cob and add to chimichurri salsa instead of frozen corn.  Serve other cobs on the side.


Note: Unlike baking, cooking is not an exact science. Readers are encouraged to adjust and modify these recipes to their own tastes.






By Tom Schlichter
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