Grilled Fish With Tangerine And Marjoram Recipes

GRILLED FISH WITH TANGERINE AND MARJORAM

Grilled Fish with Tangerine and Marjoram image

Provided by Eric Werner

Categories Fish Herb Fourth of July Father's Day Backyard BBQ Dinner Spring Summer Grill Grill/Barbecue Healthy Tangerine Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 2 to 4 servings

Number Of Ingredients 5

Ingredients

2 1-1 1/4-pound 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

Steps:

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.

MARJORAM AND CITRUS FISH MARINADE

Marjoram and Citrus Fish Marinade image

Marjoram is oregano's oft-forgotten little sister. Not having to share the spotlight with oregano, marjoram has developed a lighter, sweeter personality than its sibling. It doesn't take everything so seriously, and in turn makes for a lighter, cleaner flavor while still imparting a wonderful herbal aroma. Mixed with a little citrus, marjoram can make your grilled fish taste great without much effort.

Provided by elizabethanderson1

Categories Side Dish Sauces and Condiments Recipes Marinade Recipes

Time 10m

Yield 1

Number Of Ingredients 9

Ingredients

½ cup white wine vinegar
¼ cup blood orange juice
¼ cup Meyer lemon juice
3 tablespoons chopped fresh marjoram
1 tablespoon olive oil
1 teaspoon blood orange zest
1 teaspoon Meyer lemon zest
1 teaspoon salt
½ teaspoon black pepper

Steps:

Combine vinegar, orange juice, lemon juice, marjoram, olive oil, orange zest, lemon zest, salt, and pepper in blender; blend until well combined.

Nutrition Facts : Calories 180.8 calories, Carbohydrate 14.8 g, Fat 13.9 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 2340.3 mg, Sugar 6.8 g

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