Whole Fish with Tangerine and Marjoram

Adapted by StarChefs.com
July 2013


For the Whole Fish
vegetable oil, for brushing
2 1 to 1¼ pound whole bone-in porgy, gray snapper , or branzino, cleaned
kosher salt
black pepper
8 sprigs Marjoram
2 tangerines or small oranges, peeled, separated into segments, seeded, divided
2 tablespoons extra virgin olive oil
To Assemble and Serve
1 tablespoon marjoram leaves


For the Whole Fish:

Prepare a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grate with vegetable oil. Make 3 deep diagonal slices spaced about 1½-inches apart on each side of fish. Season skin and cavity with salt and pepper. Stuff each fish with 4 marjoram sprigs and segments from ½ tangerine. Rub each fish with 1 tablespoon oil. Grill fish until skin no longer sticks, 3 to 4 minutes. Using a metal spatula, carefully turn fish and grill until cooked through, 3 to 4 more minutes.

To Assemble and Serve:
Transfer to platters and garnish with remaining tangerine segments and marjoram leaves.