Grilled Fish with Tangerine and Marjoram

By Gothelp

by Eric Werner

Ingredients

• 2 1–1 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

Details

Servings 2
Adapted from epicurious.com

Preparation

Step 1

Preparation

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.

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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