- 5 tablespoons olive oil
- 3 tablespoons white wine vinegar
- 2 tablespoons fresh cilantro or Italian parsley, chopped
- 2 teaspoons plus 1 tablespoon low-sodium soy sauce
- 2 teaspoons fresh ginger, peeled and minced
- 2 teaspoons sugar
- 3 medium oranges
- 1 medium fennel bulb, trimmed and cut into matchsticks
- 1 small red onion, thinly sliced
- 1 garlic clove, thinly sliced
- 4 6-ounce sea bass fillets
Whisk 2 tablespoons oil, vinegar, cilantro or parsley, 2 teaspoons soy sauce, ginger and sugar in medium bowl. Cut peel and white pith from oranges and 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 and pepper. Cover and chill (salsa can be made 3 hours ahead).
Heat grill to medium-high. Mix 3 tablespoons oil, 1 tablespoon soy sauce and garlic in glass dish or shallow bowl. Turn fish in oil mixture to coat. Sprinkle fish with salt and pepper. Grill until just opaque in center, about 3 minutes per side. Transfer fish to plates and spoon salsa over fish (pairs well with rice).
Servings: 4
Calories: 400
Fat: 20.6 g
Saturated Fat: 3.3 g
Cholesterol: 69.8 mg
Sodium: 386 mg
Carbs: 20.8 g
Fiber: 4.5 g
Protein: 33.6 g |
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