Originally aired July 5, 2013
- 2 large jalapeos
- 2 tablespoons olive oil, plus more for coating
- 1 large shallot, thinly sliced
- 1 garlic clove, thinly sliced
- 1/2 teaspoon smoked sweet paprika
- 1/2 teaspoon ground cumin
- 5 plum tomatoes, 1 1/4 pounds, thinly sliced
- 1/4 cup clam juice
- 1/4 cup orange juice
- 1 tablespoon lime juice
- Salt and pepper
- 4 1 1/2-pound porgies, scaled and gutted
Over a grill or flame, or under a broiler, lightly char the jalapeos all over until the skin can be pulled off. Let cool then peel off the charred skin. Halve, seed and thinly slice.
In a medium skillet, heat the oil. Add the shallot and cook over medium heat until caramelized, about 5 minutes. Add the garlic, paprika and cumin, and cook until fragrant, about 1 minute. Add the tomatoes, clam juice, orange and lime juices, and cook over medium heat, stirring a few times, until chunky, 6-8 minutes. Season with salt and pepper.
Light a grill. Coat the porgies generously with olive oil and season with salt and pepper. Put the porgies on the grill, cover and grill over medium-high heat until the skin is nicely charred. Dont move the porgies too soon; let a nice charred crust develop before trying to lift from the grill. It should lift off easily after about 8 minutes. Turn the porgies and cook about 5 minutes longer. Serve right away with the chutney.