Herbed Grilled Whole Porgy

Simply dressed with lemon and herbs, and basted with butter kicked up with hot sauce, whole fish is a simple wonder on the grill.
2 whole porgy, dressed and cleaned
palmful fresh dill, chopped
palmful fresh parsley, minced
palmful fresh cilantro, minced
1 lemon, sliced into half moons

2 Tbsp butter
1 tsp favorite hot sauce

Heat grill to high. Season the cavity of the fish lightly with salt and pepper. Mix together the dill, parsley and cilantro and stuff the cavity with the herbs. Insert several lemons into the cavity as well.

Melt the butter in a small dish and add the hot sauce.

Butter one side of each fish and lay on grill over medium heat, about 4-5 minutes.

Baste the fish with more butter and carefully flip the fish. Baste cooked side with more butter. Continue cooking fish another 4-5 minutes, until cooked through.

Carefully transfer fish to plates or serving platter. Serve with remaining lemon slices.

Serves 2.

Cook's Note:  Choose fish with clear bright eyes and little to no smell, or don't buy them.