The first step is to peel and roughly chop a couple beets. I used two.
Pope your veggies in the blender, add a splash of water, and fire it up.
When your fish are done, you can start plating everything. I had these sweet clear glass dessert bowls that I used to serve our soup in. I dolloped in some plain whole milk yogurt in a little bit of a pattern, for both creaminess and presentation.
We pulled the fins out, and, avoiding the head, carefully flaked the meat off the fish. It was delicious, and of course, the Old Bay was the perfect seasoning. Porgies are oily fish, which means they've got lots of omega three goodness for you, and at $3.99 a pound at the Farmers' Market, you really can't go wrong!
Nom nom nom...