Grilled Fish with Tangerine and Marjoram |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 11 1/4-pound whole porgy, gray snapper, or branzino, cleaned |
kosher salt and freshly ground black pepper |
8 sprigs fresh marjoram plus 1 tablespoon marjoram leaves |
2 tangerines or small oranges, peeled, separated into segments, seeded |
2 tablespoons olive oil |
Directions:
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.
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.
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