Serves 2–4 • 30 minutes with prep

Pixie Tangerine Branzino

Seafood Grilled Citrus

A Mediterranean favorite with a Californian citrus twist.

Ingredients

  • Pixie Tangerines

    1–2, sliced

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  • Whole Branzino

    1 cleaned fish, 2–2 1/2 pounds

  • Fresh Rosemary

    4 sprigs

  • Fresh Thyme

    4 sprigs

  • Kosher Salt

    Season generously

  • Freshly Ground Black Pepper

    To taste

  • Extra-Virgin Olive Oil

    1–2 tablespoons

Steps

1

Preheat the grill

Heat the grill to 350–400°F, preferably using charcoal or wood without lighter fluid.

2

Stuff the fish

Season the cavity generously with salt and pepper. Fill with tangerine slices, thyme, and 2 rosemary sprigs.

3

Tie with twine

Use a peeler or small knife to remove strips of tangerine peel. Secure these and the remaining rosemary lengthwise against the fish with butcher’s twine.

4

Season the outside

Drizzle with olive oil and season with salt and pepper.

5

Grill and rest

Grill over high heat for approximately 6–8 minutes per side, turning once, until crisp and cooked through. Rest for 5 minutes.

6

Prepare the garnish

While the fish rests, grill tangerine slices until lightly colored on both sides. Serve alongside the fish.