Grilled Fish with Orange-Fennel Salsa

Ingredients

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

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