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Grilled Fish with Orange-Fennel Salsa



We made this recipe last week, and I have to admit that I scarfed it all down in record time. Not only is it super healthy, but the salsa is really. delicious. I could eat this salsa (it's almost more of a salad) by the bowlful. It also refrigerated beautifully and tasted great the next day.

Grilled Fish with Orange-Fennel Salsa

5 tbsp olive oil
3 tbsp white wine vinegar
2 tbsp chopped fresh cilantro
2 tsp plus 1 tbsp soy sauce
2 tsp minced peeled fresh ginger
2 tsp sugar
3 oranges
1 medium fennel bulb, trimmed and cut into matchstick-size strips
1/2 medium red onion, thinly sliced
1 garlic clove, thinly sliced
4 6 to 8 oz rockfish or sea bass fillets

Whisk 2 tbsp oil, vinegar, cilantro, 2 tsp soy sauce, ginger and sugar in a medium bowl. Cut the peel and pith from the oranges; discard. Holding oranges over the bowl to catch juices, cut between membranes to release segments into bowl. Add fennel and onion; toss gently. Season with salt and pepper. (Can be made up to 3 hours ahead. Cover; chill.)

Prepare barbecue or pan. Mix 3 tbsp oil, 1 tbsp soy sauce and garlic in a bowl. Turn fish in oil mixture to coat, sprinkle with salt and pepper. Grill until just opaque in the center, about 3 minutes per side. Transfer to plates, and spoon salsa over.

Serves 2.

Bon Appetit, September 2000

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