YIELD: 4 SERVINGS 4 6-oz. Florida grouper fillets CITRUS MARINADE: 2 tangerines, juiced and zested 2 Tbsps. dry white wine 3 Tbsps. extra virgin olive oil 1 tsp. fresh rosemary ½ tsp. fresh thyme ¼ tsp. black pepper, course ground vegetable cooking spray fresh herbs for garnish tangerine slices for garnish To prepare the citrus marinade: Combine the zest from both tangerines with tangerine juice, olive oil, white wine, herbs and black pepper in a small bowl; mix well. For the fish: ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.