YIELD: 4 SERVINGS
|4||6-oz. Florida grouper fillets|
|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: Place the fillets in a shallow dish. Pour the marinade over the fish and marinate for 1-2 hours in refrigerator.
Clean grill and coat with vegetable spray. Preheat the grill for 5 minutes over high heat. Reduce heat to medium flame and grill fillets for 4 to 5 minutes on each side. Cook until center is opaque and meat flakes easily with a fork. Garnish with herbs and tangerine slices and serve.
Recipe and photo from the Florida Department of Agriculture and Consumer Services