Grilled Fish with Tangerine and Marjoram

Ingredients for Grilled Fish with Tangerine and Marjoram

• 2 1-575g 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

How to make Grilled Fish with Tangerine and Marjoram

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.