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Grilled Fish with Orange-Fennel Salsa

  • 4servings

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, C, P
MineralsSilicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 tablespoons olive oil

  2. 3 tablespoons white wine vinegar

  3. 2 tablespoons chopped fresh cilantro

  4. 2 teaspoons plus 1 tablespoon soy sauce

  5. 2 teaspoons minced peeled fresh ginger

  6. 2 teaspoons sugar

  7. 3 oranges

  8. 1 medium fennel bulb, trimmed, cut into matchstick-size strips

  9. 1/2 medium-size red onion, thinly sliced

  10. 1 garlic clove, thinly sliced

  11. 4 6- to 8-ounce rockfish or sea bass fillets

Instructions Jump to Ingredients ↑

  1. Whisk 2 tablespoons oil, vinegar, cilantro, 2 teaspoons soy sauce, ginger and sugar in medium bowl. Cut peel and white pith from oranges; discard. Holding oranges over bowl to catch juices, cut between membranes to release segments into bowl. Add fennel and onion; toss gently. Season with salt and pepper. (Salsa can be made 3 hours ahead. Cover; chill.)

  2. Prepare barbecue (medium-high heat). Mix 3 tablespoons oil, 1 tablespoon soy sauce and garlic in glass pie dish. Turn fish in oil mixture to coat. Sprinkle fish with salt and pepper. Grill until just opaque in center, about 3 minutes per side. Transfer to plates. Spoon salsa over.

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