- 4
4.5/5
(4 Votes)
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
Preparation
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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