Best 3 Grilled Fish With Tangerine And Marjoram Recipes
Embark on a culinary journey with our grilled fish extravaganza, where tantalizing flavors dance on your palate. Delight in the vibrant Grilled Fish with Tangerine and Marjoram, where citrusy notes and earthy aromas harmonize beautifully. Savor the tangy Grilled Halloumi with Apricots and Chili, a delightful combination of savory and sweet. Explore the bold flavors of Grilled Swordfish with Salsa Verde, where the vibrant sauce complements the delicate fish perfectly. Indulge in the succulent Grilled Salmon with Lemon and Herbs, a classic dish that never fails to impress. And for a vegetarian delight, try the Grilled Halloumi and Vegetable Skewers, a colorful and flavorful treat.
Here are our top 3 tried and tested recipes!
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-SCENTED BLACK BASS, GRILLED OVER WOOD FIRE
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
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
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
Tips:
- Choose the right fish: For this recipe, firm-fleshed fish like salmon, trout, or sea bass work best.
- Prepare the marinade: The marinade infuses the fish with flavor and helps keep it moist during grilling. Make sure to let the fish marinate for at least 30 minutes, or up to overnight.
- Grill the fish over medium heat: This will help prevent the fish from sticking to the grill and ensure that it cooks evenly.
- Use a citrus-based sauce: The tangy, bright flavor of citrus complements the grilled fish perfectly. You can use a simple lemon-butter sauce, or try something more complex like the tangerine-marjoram sauce in this recipe.
- Serve with your favorite sides: Grilled fish pairs well with a variety of sides, such as roasted vegetables, grilled potatoes, or a fresh salad.
Conclusion:
Grilled fish with tangerine and marjoram is a delicious and easy-to-make dish that's perfect for a summer meal. The citrusy marinade and tangy sauce give the fish a bright, flavorful taste, while the marjoram adds a touch of herbal complexity. This dish is sure to be a hit with your family and friends.
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