Grilled Whole Snapper with Tarragon and Tangerines

Preheat the grill to medium-high heat (350 ° to 400 °). Make 3 parallel incisions, cutting the flesh at an angle, about 1 1/2 inches apart on each side of each fish, slicing to the bone. Season the skin and insides of each fish with salt and pepper; brush each fish with 1 tablespoon of oil. Fill the cavity of each fish with 1 sprig of tarragon and 2-3 slices of tangerine. Place 1 sprig of tarragon and 1/2 slice of tangerine in each slot.Brush the grill grate with oil. Place the fish directly on the grill; cook without moving, 4-5 minutes or until the skin stops sticking to the grill. Gently turn the fish over with a greased metal spatula; cook on the grill for 4 minutes or until tender. Transfer to a platter and serve with tangerine wedges.