5 Tbsps olive oil
3 Tbsps white wine vinegar
2 Tbsps fresh cilantro (chopped)
2 tsps soy sauce (1 tablespoon)
2 tsps peeled fresh ginger (minced)
2 tsps sugar
1 lrg or 2 med fennel bulbs (trimmed cut into matchstick size strips)
1/2 red onion (size red onion thinly sliced)
1 garlic clove (thinly sliced)
28 ozs sea bass fillets (rockfish)
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.