Grilled Sea Bream with Mandarins and Marjoram
Main Dishes • Mediterranean
Description
You can, of course, use dried marjoram as well; in that case, the amount should be about two tablespoons—one for each fish.
Ingredients
- Marjoram 1 bunch
- Dorado 2 pieces
- Mandarins 2 pieces
- Olive Oil 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Preheat the grill well. On the gutted fish fillets, make three deep diagonal cuts on one side, spaced about 2–3 cm apart. Rub the skin and bellies with salt and pepper.
Step 2
Stuff each fish with four whole sprigs of marjoram and slices of one mandarin (make sure to distribute them evenly between the two fish). Thoroughly brush the dorade with olive oil on all sides.
Step 3
Grill for 3–4 minutes on each side, then transfer the fish to a serving platter and garnish with slices of the remaining mandarin, as well as sprinkle with leaves from the leftover sprigs of marjoram.
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