Grilled Fish With Tangerine And Marjoram
Serves: 3
Halle Leffler
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tbsps
Olive OilDirections:
1
Prepare a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high
2
Make 3 diagonal slices spaced about 1 1/2" apart on each side of fish
3
Season skin and cavity with salt and pepper
4
Stuff each fish with 4 herb sprigs and segments from 1/2 tangerine
5
Rub each fish with 1 tablespoon oil
6
Grill fish until skin no longer sticks, 3-4 minutes
7
Using a metal spatula, carefully turn fish and grill until cooked through, about 3-4 more minutes
8
Transfer to platters and garnish with remaining tangerine segments and marjoram leaves
9
Prepare a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high
10
Make 3 diagonal slices spaced about 1 1/2" apart on each side of fish
11
Season skin and cavity with salt and pepper
12
Stuff each fish with 4 herb sprigs and segments from 1/2 tangerine
13
Rub each fish with 1 tablespoon oil
14
Grill fish until skin no longer sticks, 3-4 minutes
15
Using a metal spatula, carefully turn fish and grill until cooked through, about 3-4 more minutes
16
Transfer to platters and garnish with remaining tangerine segments and marjoram leaves