Method:Grilling

1. Formula

1. 5 tablespoons olive oil
2. 3 tablespoons white wine vinegar
3. 2 tablespoons chopped fresh cilantro
4. 5 teaspoons soy sauce
5. 2 teaspoons minced peeled fresh ginger
6. 2 teaspoons sugar
7. 3 oranges
8. 1 medium fennel bulb, trimmed, cut into matchstick-size strips
9. 1/2 medium red onion, thinly sliced
10. 1 garlic clove, thinly sliced
11. 4 (6 ounce) fillets rockfish or sea bass fillets

2. Nutrition Information

• Calories: 406 kcal
• Carbohydrates: 23 g
• Dietary Fiber: 5 g
• Fat: 19 g
• Protein: 34 g
• Sugars: 15 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. 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.)
2. 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.

4. Remark