If you’re looking for a fresh and flavorful way to enjoy whole fish, this grilled scup recipe is a coastal classic that’s perfect for summer cookouts and backyard BBQs.

This grilled scup recipe brings out the best in this mild, flaky fish with crispy skin and simple seasoning. Cooked whole over open flame, scup is a hidden gem for seafood lovers looking to elevate their summer grilling game. Finished with a squeeze of lemon and fresh herbs, this quick and easy recipe delivers bold coastal flavor in every bite. Perfect for backyard BBQs, weeknight dinners, or anyone craving a fresh catch off the grill.

Feeds 2-4 people

Prep time 20 minutes 

Cook time 15-20 minutes

Why This Grilled Porgy Recipe Works

Whole fish delivers maximum flavor: Grilling scup whole—skin, bones, and all—locks in moisture and enhances the natural flavor of the fish. The bones help retain juiciness, while the skin crisps up beautifully, giving you that perfect contrast between flaky interior and charred exterior.

Simple seasoning lets the fish shine: With just a touch of olive oil, salt, pepper, lemon, and fresh herbs, this recipe highlights scup’s mild, slightly sweet flavor without overpowering it. Minimal seasoning allows the natural taste of the fresh catch to be the star.

Quick cook time for weeknight convenience: Scup is a thinner, smaller fish, which means it grills up fast—typically in under 10 minutes. That makes it an ideal choice for a quick, healthy dinner without sacrificing flavor or texture.

Perfect for the grill with no fuss: Scup’s firm texture holds up well on the grill, so it won’t fall apart like more delicate fillets. Plus, grilling whole fish adds a dramatic, rustic presentation—perfect for impressing guests without a lot of extra prep.

Ingredients

• 2 whole scup (also known as porgies), about 2+ pounds each
  
• 3 lemons, sliced
  
• 1 bunch fresh oregano
  
• 1 shallot, roughly chopped
  
• Salt and pepper to taste (I used lemon pepper for added flavor)
  
• 1 tablespoon olive oil

Grilled Porgy Prep

Prepare the fish: First, if you caught the scup yourself, remove all the fins and scales. Then, thoroughly gut and clean the inside cavity of each fish.

Stuff the cavity: Next, stuff the inside of each fish with lemon slices, chopped shallot, and sprigs of fresh oregano. This step adds aromatic flavor while keeping the fish moist during grilling.

Score the skin: Then, using a sharp knife, carefully score both sides of each fish in a criss-cross pattern. This helps the seasoning penetrate and ensures even cooking.

Season and oil the fish: After scoring, lightly coat both sides of the fish with olive oil. Then, season generously with salt and pepper (or lemon pepper for a zesty twist).

Cooking Process

Grilling Basket: Now, place the fish in a grilling basket. If you don’t have one, make sure to oil your grill grates before and during flipping to prevent sticking

Prep your grill: Meanwhile, heat your grill to medium heat. For best results, use the two-zone cooking method—direct heat on one side and indirect heat on the other.

Grill the fish: Grill the fish over direct heat for about 2 minutes per side to develop a nice crust.

Finish on indirect heat: Once the skin is crisp and golden, move the fish to the cooler side of the grill. Continue cooking until the internal temperature reaches 145°F (63°C).

Rest and serve: Finally, remove the fish from the grill and place them on a serving tray. Squeeze fresh lemon juice over the top, garnish with chopped parsley, and serve immediately.

You can watch me catch these Fresh Fish on my youtube channel!

I also love cooking fresh Lobster Tails on the grill!