Bacon-Wrapped Stuffed Porgy
|Whole porgies||12 Ounce, cleaned and scaled (About 4)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Dry chervil||1 Teaspoon|
|Lemon||1 , thinly sliced|
Wipe each fish with damp cloth, inside cavity and outside.
Combine onion, celery, parsley, chervil, salt, and pepper; mix well.
Divide stuffing evenly into 4 parts and tuck 1 part into cavity of each fish.
Wrap 1 or 2 bacon slices crosswise around each fish and secure with wooden picks.
Place fish on well-greased grill 4 to 6 inches above a solid bed of low-glowing coals.
Cook, turning once, until well browned and fish flakes readily when prodded in thickest portion with a fork.
For a 1 inch thick fish (measured in thickest portion), allow 10 minutes.
Transfer fish to a warm serving platter.
Arrange lemon slices on fish and serve immediately