Grilled Fish with Orange-Fennel Salsa

Grilled Fish with Orange-Fennel Salsa
Photo by Noel Barnhurst

Ingredients

  • 4 6- to 8-ounce rockfish or sea bass fillets
  • 3 oranges
  • 2 teaspoons fresh ginger
  • 1 garlic clove
  • 2 teaspoons sugar
  • 2 tablespoons fresh cilantro
  • 3 tablespoons white wine vinegar
  • + 4 more ingredients
    • 5 tablespoons olive oil
    • ½ medium-size red onion
    • 1 medium fennel bulb
    • 5 teaspoons soy sauce

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 an...

View full recipe at Epicurious

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