Best 3 Grilled Fish With Orange Fennel Salsa Recipes

Grilled Fish with Orange Fennel Salsa: A Delightful Fusion of Flavors!

Indulge in a culinary journey with our Grilled Fish with Orange Fennel Salsa, a dish that tantalizes taste buds with its vibrant flavors and enticing aromas. Picture perfectly grilled fish fillets, succulent and flaky, served atop a bed of refreshing orange fennel salsa. The salsa bursts with a symphony of citrusy sweetness from oranges, aromatic freshness from fennel, and a hint of spicy heat from red chili peppers. Drizzle the tangy orange-fennel vinaigrette over the grilled fish, adding an extra layer of zesty flavor. This delectable dish is not only a visual delight but also a nutritional powerhouse, packed with healthy fats from the fish, vitamin C from the oranges, and antioxidants from the fennel. Discover the art of combining sweet, savory, and piquant elements in this irresistible grilled fish recipe, perfect for a light and flavorful summer meal.

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GRILLED FISH WITH ORANGE-FENNEL SALSA

Grilled Fish with Orange-Fennel Salsa image

Categories Fish Fruit Onion Vegetable Backyard BBQ Dinner Orange Fennel Fall Summer Grill/Barbecue Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher

Yield Makes 4 servings

Number Of Ingredients 11

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

Steps:

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.

ROASTED FISH WITH BLOOD ORANGE AND FENNEL

Roasted Fish With Blood Orange and Fennel image

Provided by Melissa Clark

Categories dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 fennel bulbs
2 limes
4 whole, cleaned black bass or other mild, flaky fish (about 1 1/4 pounds each)
3 tablespoons plus 4 teaspoons extra-virgin olive oil, more for drizzling
1 teaspoon coarse kosher salt, more as needed
Black pepper, as needed
1 blood orange, thinly sliced
2 garlic cloves, thinly sliced

Steps:

Heat oven to 450 degrees. Line a large, rimmed baking sheet with foil; have ready a second rimmed baking sheet.
Trim the tops from the fennel bulbs and coarsely chop 1/4 cup of the fronds; discard the stalks. Remove the outer layers of the fennel and halve each bulb through the root end. Thinly slice each bulb. Thinly slice one of the limes and quarter the other.
Pat each fish dry and coat each lightly with a teaspoon oil. Generously season fish inside and outside with salt and pepper. Transfer fish to the foil-lined baking sheet. Stuff each cavity with slices of lime and orange, fennel fronds and garlic.
Toss sliced fennel with 3 tablespoons oil, 1 teaspoon salt and 1/4 teaspoon pepper. Spread on the remaining baking sheet. Transfer fish and fennel to the oven; roast fennel, tossing occasionally, until golden and tender, about 15 minutes. Bake fish until it is just opaque, 15 to 20 minutes. Serve fish drizzled with more olive oil and squeeze fresh lime juice on top. Serve with fennel on top or alongside.

Nutrition Facts : @context http, Calories 620, UnsaturatedFat 9 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 6 grams, Protein 103 grams, SaturatedFat 3 grams, Sodium 924 milligrams, Sugar 8 grams

GRILLED SALMON WITH FENNEL ORANGE SALSA

Grilled Salmon with Fennel Orange Salsa image

Categories Citrus Fish Olive Marinate Backyard BBQ Orange Salmon Fennel Grill/Barbecue Gourmet

Yield Serves 8

Number Of Ingredients 11

Ingredients

For the salsa
1 cup finely diced fennel bulb (sometimes called anise) plus 1 tablespoon minced fennel leaves
1/2 cup finely diced orange sections
10 picholine olives (available at specialty foods shops) or other green olives, pitted and minced
2 tablespoons drained bottled small capers
1 tablespoon fresh orange juice
1 teaspoon fresh lemon juice, or to taste
1/4 cup olive oil
4 teaspoons fresh lemon juice
eight 1/4-pound pieces of skinned salmon fillet
32 radicchio leaves (about 3 or 4 heads)

Steps:

Make the salsa:
In a bowl stir together the fennel bulb and leaves, the diced orange, the olives, the capers, the juices, and salt and pepper to taste.
In a small bowl stir together the oil, the lemon juice, and salt and pepper to taste. Put the salmon on a large platter, pour the oil mixture over it, and let the salmon marinate, turning it once, for 10 minutes.
Grill the salmon, skinned sides down, on an oiled rack set 5 to 6 inches over glowing coals or in a hot well-seasoned ridged grill pan over moderately high heat for 5 minutes, turn it, and grill it for 3 minutes more, or until it is just cooked through. Arrange 4 of the radicchio leaves on each of 8 heated plates, put a piece of salmon in the center, and top it with some of the salsa.

Tips:

Choose the right fish: For this recipe, mild-flavored fish like trout, tilapia, or halibut work best.
Make sure the fish is fresh: The fresher the fish, the better it will taste.
Don't overcook the fish: Fish cooks quickly, so be careful not to overcook it. It should be cooked until it is opaque and flakes easily with a fork.
Use a good quality olive oil: The olive oil you use will make a big difference in the flavor of the dish. Use a flavorful extra virgin olive oil.
Don't be afraid to adjust the recipe to your taste: This recipe is a starting point. Feel free to adjust the ingredients and proportions to suit your own taste.

Conclusion:

This grilled fish with orange fennel salsa is a light and flavorful dish that's perfect for a summer meal. The fish is cooked to perfection and the salsa is a delicious complement. This dish is sure to be a hit with your family and friends.