Porgy ポーギー(マダイ)

A Happy New Year!  I wish all the best to all the people who are reading this blog and I would appreciate for your continued support toward YOSHIKOlicious Beauty this year!  This morning it was 1.4 degrees Fahrenheit ( minus 17 degrees Celsius) in New York!  We had snow from Thursday through Friday and my area was like this yesterday.
新年あけましておめでとうございます!このブログを読んでくださっている皆様にご多幸がありますように、そして今年もYOSHIKOlisiou Beautyへの温かいご支援、引き続きどうぞよろしくお願いいたします!ニューヨークは今朝、華氏1.4度(摂氏氷点下17度)でした!木曜日から金曜日にかけて雪が降り、家の界隈は昨日、このような感じでした。
The local green market has been indoor since a couple weeks ago due to the cold weather.
During winter, the fish vendor has relatively fewer choices than other seasons.  Too bad!  This morning, I chose porgies.  The vendor told me,"porgy is like a snapper."  He said it was sashimi quality.  In Japan, snappers are relatively luxurious fishes, but a porgy was affordably priced.  Porgies or snappers are known to contain relatively low fat and good amount of protein.
I pan-fried porgies and served the each one on vegetables.  I seasoned the fishes with salt and pepper, and then lightly coated them with flour.  Then I pan-fried them with olive oil and butter until the each side got crispy and golden-brown.  Regarding the vegetables, I lightly roasted Brussels sprouts, red bell peppers, and grape tomatoes.  Then, sautéed them with chopped garlic, rosemary, parsley as well as chick peas, and added little bit lemon juice at last.
The vegetables looked like this before I placed the fish on the top.  As I mixed chick peas, I felt full when I finished eating this without a piece of bread.  They also look pretty, don't they?  They were so delicious and had a lot of Vitamin C!