Grilled Fish with Orange-Fennel Salsa Recipe

Name: Grilled Fish with Orange-Fennel Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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

Servings: persons

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

1
Whisk 2 tablespoons oil, vinegar, cilantro, 2 teaspoons soy sauce, ginger and sugar in medium bowl.
2
Cut peel and white pith from oranges; discard.
3
Holding oranges over bowl to catch juices, cut between membranes to release segments into bowl.
4
Add fennel and onion; toss gently.
5
Season with salt and pepper.
6
(Salsa can be made 3 hours ahead.
7
Cover; chill.)
8
Prepare barbecue (medium-high heat).
9
Mix 3 tablespoons oil, 1 tablespoon soy sauce and garlic in glass pie dish.
10
Turn fish in oil mixture to coat.
11
Sprinkle fish with salt and pepper.
12
Grill until just opaque in center, about 3 minutes per side.
13
Transfer to plates.
14
Spoon salsa over.

260

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 tablespoons olive oil, 3 tablespoons white wine vinegar, 2 tablespoons chopped fresh cilantro, 2 teaspoons plus 1 tablespoon soy sauce, and more.

Yes, Grilled Fish with Orange-Fennel Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Fish with Orange-Fennel Salsa

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