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Grilled Fish with Tangerine and Marjoram

From: bonappetit.com

2 1 to 1 1/4-pound whole porgy, grap snapper, or branzino, cleaned
Kosher salt and freshly ground black pepper
8 sprigs fresh marjoram plus 1 tablespoon marjoram leaves
2 tangerines or small oranges, peeled, separated into segments, seeded
2 tablespoons olive oil

Prepare a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. Make 3 diagonal slices spaced about 1 1/2" apart on each side of fish. Season skin and cavity with salt and pepper. Stuff each fish with 4 herb sprigs and segments from 1/2 tangerine. Rub each fish with 1 tablespoon oil.

Grill fish until skin no longer sticks, 3-4 minutes. Using a metal spatula, carefully turn fish and grill until cooked through, about 3-4 more minutes. Transfer to platters and garnish with remaining tangerine segments and marjoram leaves.