Name: Grilled Fish with Orange-Fennel Salsa
Yield: Makes 4 servings
Ingredients: 5 tablespoons olive oil; 3 tablespoons white wine vinegar; 2 tablespoons chopped fresh cilantro; 2 teaspoons plus 1 tablespoon soy sauce; 2 teaspoons minced peeled fresh ginger; 2 teaspoons sugar; 3 oranges; 1 medium fennel bulb, trimmed, cut into matchstick-size strips; 1/2 medium-size red onion, thinly sliced; 1 garlic clove, thinly sliced; 4 6- to 8-ounce rockfish or sea bass fillets

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Grilled Fish with Orange-Fennel SalsaNoel Barnhurst

Rockfish is used in this dish at Cashion's Eat Place in Washington, D.C. If you can't find rockfish fillets, substitute sea bass.

Recipe information

Yield
Makes 4 servings

Ingredients

5 tablespoons olive oil

3 tablespoons white wine vinegar

2 tablespoons chopped fresh cilantro

2 teaspoons plus 1 tablespoon soy sauce

2 teaspoons minced peeled fresh ginger

2 teaspoons sugar

3 oranges

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

1/2 medium-size red onion, thinly sliced

1 garlic clove, thinly sliced

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

Preparation

Step 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.)
Step 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.

TagsAmerican Fish Seafood Orange Citrus Fruit Fennel Root Vegetable Vegetable Red Onion Onion Main Dinner Nut Free Dairy Free Make Ahead Easy Grilling Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes