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Grilled Fish with Tangerine and Marjoram
- 2 1 to 1 1/4-pound whole porgy, grap 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
Directions:View on Bon Appetit
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