Willi's wine bar's grilled porgy with red peppers, capers, and cumin from Bistro Cooking by Patricia Wells

  • red peppers
  • capers
  • cumin seeds
  • whole porgy

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • westminstr on November 10, 2015

    From LLM: I love this recipe. it is my favorite from the book. However, I do make some changes. I just use fillets instead of whole fish. I lightly flour them then pan fry. I also sub butter for the olive oil in the sauce - butter, capers, cumin seeds (I leave out the red peppers). I made it as written (except with fillets) the first time, and have gradually adjusted it to my tastes, but that mixture of capers and cumin seeds is really fantastic. You just pour the sauce onto the pan-fried fish. Lovely.

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