Best Grilled Fish With Tangerine And Marjoram Recipes

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

MARJORAM-SCENTED BLACK BASS, GRILLED OVER WOOD FIRE

Marjoram-Scented Black Bass, Grilled Over Wood Fire image

Grilling has become my favorite way to cook fish, especially when it's still whole. This way the meat is protected by the skin and bones, which allows for gentle cooking, even over low heat. Here, I use relatively strong flavorings and seasongs which, in combination with the mild wood smoke, produces a delicious result.''

Provided by William Norwich

Categories dinner, project, main course

Time 2h25m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 whole black bass, 3 to 4 pounds each, scaled and gutted
Kosher salt and ground white pepper
10 cloves garlic, peeled, crushed
1/4 pound fresh marjoram
2 lemons, thinly sliced
1/2 cup olive oil

Steps:

Quickly rinse the two black bass under gently running cold water and pat dry with paper towels. Season inside and out with a generous amount of salt and pepper. Fill the cavity of each fish with 2 1/2 cloves garlic, half of the marjoram and half the lemon slices. Drizzle half of the oil onto a very large platter, sprinkle each fish with salt and pepper and then with half of the remaining garlic, marjoram and lemon slices. Place both fish on top of the garnish, drizzle with the remaining oil and top with the remaining garlic, marjoram and lemon slices. Cover with plastic wrap and refrigerate 2 to 4 hours.
Brush a grill rack or grill basket generously with oil and place 5 inches away from medium coals on a charcoal or gas grill. Cook the fish for about 10 minutes on each side, depending on its size, until done. Remove from the grill to a large platter with the help of two large spatulas. Filet and serve.

Nutrition Facts : @context http, Calories 1105, UnsaturatedFat 36 grams, Carbohydrate 22 grams, Fat 48 grams, Fiber 12 grams, Protein 145 grams, SaturatedFat 8 grams, Sodium 2060 milligrams, Sugar 2 grams