Grilled Fish with Tangerine and Marjoram
A fresh and aromatic grilled whole fish dish seasoned with marjoram and stuffed with tangerine segments. The citrus and herbs complement the delicate fish flavor while the grilling adds a perfect char.
Ingredients
- •2 whole whole porgy, gray snapper, or branzino, cleaned
- •1 to taste Kosher salt and freshly ground black pepper
- •8 sprigs fresh marjoram
- •2 whole tangerines or small oranges
- •2 tablespoons olive oil
Cooking Instructions
- 1.
Prepare a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. Make 3 diagonal slices spaced about 1 1/2" apart on each side of fish. Season skin and cavity with salt and pepper. Stuff each fish with 4 herb sprigs and segments from 1/2 tangerine. Rub each fish with 1 tablespoon oil.
10 min
- 2.
Grill fish until skin no longer sticks, 3-4 minutes. Using a metal spatula, carefully turn fish and grill until cooked through, about 3-4 more minutes. Transfer to platters and garnish with remaining tangerine segments and marjoram leaves.
8 min
