Ingredients
3
tbsp white wine vinegar
2
tbsp chopped fresh cilantro
2
tsp plus 1 tbsp soy sauce
2
tsp minced peeled fresh ginger
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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