GRILLED WHOLE MEDITERRANEAN FISH WITH AGED SHERRY-VINEGAR-TARRAGON VINAIGRETTE
Steps:
- Heat grill to medium-high heat. Brush the fish on both sides with olive oil and season with salt and pepper. Fill the cavities of both fish with orange slices, tarragon and parsley and place on the grill. Grill the fish for 6 to 7 minutes on each side. Remove from the grill, place on a platter and drizzle immediately with the Sherry Vinegar-Tarragon Vinaigrette.
- Combine vinegar, shallot, mustard, tarragon, and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Adjust seasoning.
Nutrition Facts : Calories 473 calorie, Fat 32 grams, SaturatedFat 5 grams, Cholesterol 93 milligrams, Sodium 430 milligrams, Carbohydrate 3 grams, Protein 42 grams, Sugar 1 grams
GRILLED FISH WITH TANGERINE AND MARJORAM
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
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.
TANGERINE GRILLED SEA BASS
Steps:
- Combine the tangerine juice, lemon juice, oil, honey, coriander, thyme and garlic in a large plastic storage container. Whisk to combine. Add the sea bass fillets and turn to coat in the marinade. Cover with a lid and marinate in the refrigerator, flipping once halfway through, 30 minutes.
- Preheat an outdoor grill or large cast-iron grill pan to medium heat. While the grill heats up, remove the fish from the marinade and pat fairly dry with paper towels. (There should be a light coating of marinade on the fish but not too much, because excess oil will cause flare-ups on the grill.) Discard the marinade. Season the fish liberally on all sides with salt and pepper.
- Place the fish skin-side down on the hot grill. Cook until the skin is light golden brown and crispy, 3 to 5 minutes. Carefully flip the fish and cook until just cooked through and the center is opaque, 3 to 5 minutes more.
- While the fish is cooking, add the tangerines to the grill cut-side down. Grill until the flesh is deeply charred in spots, about 10 minutes. Remove from the grill and cool slightly.
- To serve, transfer the grilled fish to a large platter. Nestle the grilled tangerines around the fish and top with the sprigs of mint. Serve immediately.
MARJORAM AND CITRUS FISH MARINADE
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
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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