Serves 2-4 • 30 minutes with prep
Pixie Tangerine Branzino
A Mediterranean favorite with a Californian citrus twist.
1- Pixie Tangerines - 1 to 2 Pixies Sliced
2- One Branzino Cleaned - 2 to 2 1/2 Pounds
3- Fresh Rosemary - 4 Sprigs
4- Fresh Thyme - 4 Sprigs
5- Kosher Salt - Season Generously
6- Freshly Ground Black Pepper - Season To Preference
7- Extra-Virgin Olive Oil - 1 to 2 Tablespoons
1 to 2 Pixies Sliced
One Branzino Cleaned
2 to 2 1/2 Pounds
Freshly Ground Black Pepper
Season To Preference
Extra-Virgin Olive Oil
1 to 2 Tablespoons
Preheat your grill to 350-400F degrees preferably with charcoal or wood. We recommend not to use lighter fluid.
Season the inside of the fish generously with salt and add pepper to preference. Then place the Pixie tangerine slices, the thyme and the two sprigs of rosemary into the fish’s cavity until the Branzino looks full.
Using butcher's twine, place two sprigs of rosemary and the Pixie peel lengthwise on the fish. Use a small knife or potato peeler for the peel. Wrap securely.
Drizzle generously with olive oil, salt and pepper.
Grill the Branzino over high heat, turning once, until browned and crisp and just cooked through (about 6 to 8 minutes per side). Fish should flake easily with a fork when cooked through. Let rest for five minutes.
While the fish is resting, slice Pixie tangerines into doles and grill them enough to get some color on either side to use as a garnish.
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