Grilled Fish with Orange Fennel Salsa
Ingredients
- 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
- 1/2 medium-size red onion, thinly sliced
- 1 garlic clove, thinly sliced
- 4 6- to 8-ounce rockfish or sea bass fillets
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