Grilled Fish with Orange Fennel Salsa

Photo by Roni M.
Adapted from yummy.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from yummy.com

Ingredients

  • 5

    tbsps olive oil

  • 3

    tbsps white wine vinegar

  • 2

    tbsps fresh cilantro (chopped)

  • 2

    tsps soy sauce (1 tablespoon)

  • 2

    tsps peeled fresh ginger (minced)

  • 2

    tsps sugar

  • 3

    oranges

  • 1

    fennel bulb (trimmed cut into matchstick size strips)

  • 1/2

    red onion (thinly sliced)

  • 1

    garlic clove (thinly sliced)

  • 28

    ozs sea bass fillets (roc

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.

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