Grilled Fish with Tangerine and Marjoram

Grilled Fish with Tangerine and Marjoram
Photo by Dean Kaufman


  • Kosher salt and freshly ground black pepper
  • 8 fresh marjoram
  • 2 tablespoons olive oil
  • 2 tangerines or small oranges
  • 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...

View full recipe at Epicurious


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