Grilled Fish with Orange-Fennel Salsa

• 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

1. Whisk 2 tablespoons oil, vinegar, cilantro, 2 teaspoons soy sauce, ginger and sugar in medium bowl.
2. Cut peel and white pith from oranges; discard.
3. Holding oranges over bowl to catch juices, cut between membranes to release segments into bowl.
4. Add fennel and onion; toss gently.
5. Season with salt and pepper.
6. (Salsa can be made 3 hours ahead.
7. Cover; chill.)
8. Prepare barbecue (medium-high heat).
9. Mix 3 tablespoons oil, 1 tablespoon soy sauce and garlic in glass pie dish.
10. Turn fish in oil mixture to coat.
11. Sprinkle fish with salt and pepper.
12. Grill until just opaque in center, about 3 minutes per side.
13. Transfer to plates.
14. Spoon salsa over.

olive oil, white wine vinegar, fresh cilantro, soy sauce, fresh ginger, sugar, oranges, fennel bulb, red onion, garlic, rockfish

Taken from www.epicurious.com/recipes/food/views/grilled-fish-with-orange-fennel-salsa-103883 (may not work)