Grilled Fish with Orange-Fennel Salsa

epicurious.com

Tina Bina

I'm taking a long walk down Healthy Street in 2024, with a promise not to deprive myself.

5 tablespoons olive oil

3 tablespoons white wine vinegar

2 tablespoons chopped fresh cilantro

2 teaspoons plus 1 tablespoon soy sauce

2 teaspoons minced peeled fresh ginger

2 teaspoons sugar

3 oranges

1 medium fennel bulb, trimmed, cut into matchstick-size strips

½ medium-size red onion, thinly sliced

1 garlic clove, thinly sliced

4 6- to 8-ounce rockfish or sea bass fillets

Directions at epicurious.com

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