Grilled Dorado with Mandarins and Marjoram
4 servings
20 minutes
Grilled dorada with tangerines and marjoram is a true gastronomic journey into the sunny Mediterranean cuisine. This exquisite recipe combines tender, juicy fish with the bright citrus aroma of tangerines and subtle herbal notes of marjoram. The origins of this dish trace back to the traditions of coastal regions where fresh catch is cooked over an open fire, imparting a delightful smoky flavor. Tangerines enhance the fish's taste with a light sweet tang, while marjoram boosts the natural freshness of seafood. Infused with spices and citrus juice, dorada becomes incredibly appetizing with its golden crispy crust. This dish is perfect for cozy family dinners as well as elegant festive tables, highlighting the simplicity and elegance of Mediterranean cuisine.
1
Preheat the grill well. Make three deep diagonal cuts on one side of the gutted fish at a distance of 2-3 cm. Rub the skin and bellies with salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
2
Stuff each fish with four whole sprigs of marjoram and slices of one mandarin (distribute them evenly between the two fish). Thoroughly coat the dorada with olive oil on all sides.
- Marjoram: 1 bunch
- Mandarins: 2 pieces
- Gilt-head bream (dorada): 2 pieces
- Olive oil: 20 ml
3
Grill for 3-4 minutes on each side, then transfer the fish to a serving dish and garnish with slices of the remaining mandarin and sprinkle with leaves from the leftover marjoram sprigs.
- Mandarins: 2 pieces
- Marjoram: 1 bunch
