Grilled Fish with Orange-Fennel Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
Directions:
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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