Ingredients

2 whole fish such as Orata, Branzino, scaled and gutted
Olive oil
Kosher salt and freshly ground pepper
1 large orange cut into thin slices
1 bunch tarragon
1 bunch parsley
Sherry Vinegar-Tarragon Vinaigrette, recipe follows

Instructions

Heat grill to medium-high
heat. Brush the fish on both sides with olive oil and season with salt and pepper. Fill the cavities of both
fish with orange slices, tarragon and parsley and place on the grill. Grill the fish for 6 to 7 minutes on
each side. Remove from the grill, place on a platter and drizzle immediately with the Sherry Vinegar-Tarragon
Vinaigrette. Aged Sherry Vinegar-Tarragon Vinaigrette:
1/4 cup aged sherry vinegar
1 small shallot, chopped
2 teaspoons Dijon mustard

3 tablespoons chopped fresh tarragon
Salt and freshly ground pepper
1/2 cup Spanish olive oil Combine vinegar, shallot, mustard, tarragon, and salt and pepper in a
blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Adjust seasoning.