Italian Inspired Summer Squash and Porgy

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Here is a great recipe that I’ve been trying to get  posted all week! I hope all the little things kept you reading and left you satiated in the meantime!

I was lucky enough to have some lovely porgy filets in the freezer. My sister and her partner caught them on a charter boat, and came home with so many, that they threw some my way. You may substitute another mild flavored firm textured fish (think halibut or blackfish) if you don’t have porgy.

I also found these intriguing and awesome looking pattypan squash at the farm stand. They are a type of Summer squash, like zucchini, so you can slice them and prepare them the same way. They also have a good size and shape for stuffing, but I haven’t tried that yet. They stay a little more firm than zucchini, and have a beautiful light, almost nutty flavor, which reminded me of a cross between a zucchini and a winter squash.

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I chose to slice them, and make an Italian inspired meal. This came out so good, and as of right now I’m definitely going to consider it one of my favorite recipes.

Oh, so quick side note. I ran out of FatWorks Duck Fat (*sobs*) so I decided to try Ghee. Now Ghee is clarified butter, which made me nervous, since dairy is a big problem for me. But I seem to do Ok with this brand, Purity Farms, which is made from pastured cows, and claims to be both lactose and casein free. Really good stuff.

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Anyway, on to the recipe. It’s actually really easy, and doesn’t require a lot of work.

For the vegetables:

  • 2 tablespoons Ghee
  • 3 medium Pattypan squash (or other summer squash) [sliced]
  • 2/3 cup (15-20) Cherry tomatoes
  • 4 cloves Garlic [chopped]
  • 1-2 tablespoon Capers
  • 3-4 tablespoons lemon juice
  • A shake or two of
    • Cardamom
    • Coriander
    • Salt
    • Pepper
    • Paprika

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  1. Chop or prep all of your vegetables.
  2. Heat ghee and garlic over medium to medium-high heat.
  3. Add squash, garlic,and seasonings. Sauté for a few minutes, stirring often, covering in between.
  4. Next, add the lemon juice and stir.
  5. After a moment or two, add the tomatoes and cover.
  6. When they burst, which shouldn’t take very long, stir and add capers.
  7. Sauté until squash is still semi firm but tender (not mushy).

For the fish (porgy):

3-4 small-medium filets
5-7 leaves Basil
2-3 tablespoons Lemon
Large Tomato slices

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  1. Line a 9×9 glass baking pan with foil and arrange the filets.
  2. Season and add the lemon juice over the filets.
  3. Place tomato slices over the fish.
  4. Bake covered, at 400 degrees, until the fish is opaque and flakes easily. About 30 min.

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