Grilled Porgy with Salsa Verde Ingredients One 2-pound porgy, scales and fins removed and gutted 4 parsley stems 2 medium lemon slices 1 clove garlic, crushed Extra-virgin olive oil, to coat the fish Sea salt Freshly ground black pepper Braised Carrots (follow recipe)Directions Prepare a charcoal fire and let the grill get very hot. Dry the fish with paper towels. Stuff the cavity with the parsley stems, lemon slices, and garlic. Rub the fish on both sides with olive oil and season with salt and pepper. When the coals are white-hot, place the fish over the medium-high part of the fire (where you can hold your hand above the coals for, say, 4 seconds). If the flames jump to the touch of the fish, move it to a cooler part of the grill. Grill the fish for 8 to 10 minutes per side. The skin should be charred but not blackened. The flesh of the fish, when touched, should gently break away under the skin. Fillet the fish and transfer to two serving plates. Spoon a tablespoon of the Salsa Verde over each piece just before serving with the Braised Carrots. Salsa VerdeIngredients 2 tablespoons coarse sea salt 3 sprigs rosemary, needles picked off stems 2 anchovy filets 1 clove garlic ½ cup chives, cut into 1-inch pieces 1 cup fennel tops, fronds picked off stems 6 sprigs tarragon, leaves picked off stems 3 sprigs oregano, leaves picked off stems 1 cup extra-virgin olive oil Juice of ½ lemon (about 1½ tablespoons) Sea salt Freshly ground black pepperDirections Use a mortar and pestle, combine the sea salt and rosemary and crush to a fine dust. Add the anchovies and garlic, and continue pounding until the mixture has the consistency of a paste. Follow with the chives, fennel tops, tarragon, and oregano, pounding after each addition. Transfer the paste to a small mixing bowl and add the olive oil and lemon juice. Taste and then adjust the seasoning by adding salt and pepper as needed. This should be made shortly before serving so the herbs are still fresh tasting. Leftovers can be refrigerated and brought to room temperature before serving as a condiment. Braised CarrotsIngredients 3 Tablespoons extra virgin olive oil 2 shallots, thinly sliced 1½ cups moscato wine 2 cups orange juice 1 cup light brown sugar 3 cups baby carrots 3 sprigs thyme Sea salt Freshly ground black pepper 4 tablespoons unsalted butterDirections Heat the olive oil in a sauté pan over a medium flame until hot but not smoking. Add the shallots and cook until translucent, about 3 minutes. Add the moscato, orange juice, brown sugar, raise the heat, and bring to a simmer. Add the carrots and the thyme, stir thoroughly, and cover. Cook the carrots until they?re almost tender, about 15 minutes. Remove the lid and let the liquid evaporate until the pan is moist but no longer wet. Remove the thyme sprigs. Season with salt and pepper, add the butter, stir until it melts, and transfer the carrots to a serving bowl.