Grilled Fish with Tangerine and Marjoram
- 2 tangerines or small oranges
- 2 tablespoons olive oil
- 8 fresh marjoram
- Kosher salt and freshly ground black pepper
- 2 1-1 1/4-pound or whole porgy, gray snapper, branzino, cleaned
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 tablespoo...