Grilled Fish with Orange - Fennel Salsa
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: Epicurious.com
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1. Ingredients
- 5 tablespoons olive oil
- 3 tablespoons white wine vinegar
- 2 tablespoons chopped fresh cilantro
- 5 teaspoons 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 red onion, thinly sliced
- 1 garlic clove, thinly sliced
- 4 (6 ounce) fillets rockfish or sea bass fillets
Nutrition Info
Per Serving
- Calories: 406 kcal
- Carbohydrates: 23 g
- Dietary Fiber: 5 g
- Fat: 19 g
- Protein: 34 g
- Sugars: 15 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- 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.)
- 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.
Yield: 4 servings
3. Still Hungry?
Rockfish is used in this dish at Cashions Eat Place in Washington, D.C. If you cannot find rockfish fillets, substitute sea bass.
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No sea bass, please
timtheturtle - January 8, 2007 07:19:23 PM PSTThis recipe was a hit, but I'd urge people to try sole or snapper instead of sea bass.
Sea bass are a long-lived fish with a low reproductive rate and as a result are being fished into extinction more quickly than other species.4 of 4 found this review helpful.
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delicious and easy!
jn_ramona - December 5, 2006 06:11:44 AM PSTused grill pan and it was so fast and tasty. everyone loved it -- even the picky eaters.
1 of 1 found this review helpful.
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