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Epicurious

Grilled Fish with Orange-Fennel Salsa

4.7

(51)

Image may contain Plant Food Cutlery and Fork
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

  1. 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.

TagsAmericanFishSeafoodOrangeCitrusFruitFennelRoot VegetableVegetableRed OnionOnionMainDinnerNut FreeDairy FreeMake AheadEasyGrillingBon Appétit
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