Cut porgy into 4-5oz. portions, ensuring all rib bones are removed. Pick crabmeat, removing any bits of shell.
Cut baby squash length wise. Finely julienne red onion. Pick all herb, removing leaf from stems. Finely mince garlic, preserved lemon, and shallots. Split sundried cherries in half.
In medium sauté pan, heat 2 tablespoons of oil over medium high heat, then sear squash for 3 minutes per side, remove, and place on draining pan. In same pan, add red onions, reduce heat to medium and cook until well caramelized. Add 1 clove of minced garlic, golden pepper, oregano, Kalamata olives, cherries, and 8 picked basil leaves. Add 3 ounces of white wine, crushed red pepper, and sherry vinegar, then simmer for 20 minutes. Toss in jumbo lump crab and set aside until plating.
For Porgy: Heat sauteé pan over medium high heat, add 2 tablespoons of olive oil, then season filets with salt and pepper. Sear for 2 minutes per side, then remove from heat. Add tablespoon of butter, teaspoon of chopped parsley, and a few drops of lemon juice. Cover and set aside until plating
For Rock Shrimp: Soak shrimp in buttermilk, heat ¼ cup of oil for frying, season shrimp with salt and pepper, coat in panko lightly, and pan fry until golden brown. Remove shrimp to drain. Pour out half of the remaining oil in pan, then add sliced shallots and sauté for 2 minutes. Add limoncello while pan is away from heat. Return to heat and add 1 teaspoon of minced preserved lemon and parsley, still in 2 tablespoons of butter. Adjust seasoning with salt and pepper, then toss shrimp in sauce.