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Grilled Fish with Orange Fennel Salsa


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Rate this recipe 4.5/5 (4 Votes)


  • 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


Servings 4
Adapted from


Step 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.)

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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