- 5 tablespoons olive oil
- 3 tablespoons white wine vinegar
- 2 tablespoons chopped fresh cilantro
- 5 teaspoons 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 red onion, thinly sliced
- 1 garlic clove, thinly sliced
- 4 (6 ounce) fillets rockfish or sea bass fillets
- 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 and pepper. (Salsa can be made 3 hours ahead. Cover; chill.)
- Prepare barbecue (medium-high heat). Mix 3 tablespoons oil, 1 tablespoon soy sauce and garlic in glass pie dish. 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 to plates. Spoon salsa over.