Orange and fennel salsa

Orange and fennel salsa

This dish is perfect for pescatarians. A tasty mix of fresh fruit and vegetables from your local market goes well with pan-grilled rockfish or another lean protein of choice.  

First, a reminder on how to easily remove the white pith from oranges — cut a little of the peel off the top and bottom of the orange so you can stand it up on a cutting board. Cut the peel off following the rounded contour repeating as you go all the way around the orange. Most of the pith will be gone. Cut off any remaining white bits.

Servings: 4


  • 2 tablespoons olive oil
  • 3 tablespoons white wine vinegar
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons low sodium soy sauce
  • 1 tablespoon minced peeled fresh ginger
  • 2 teaspoons sugar
  • 3 oranges, peeled and white pith removed
  • 1 medium fennel bulb, trimmed, cut into matchstick-size strips
  • 1/2 medium-size red onion, thinly sliced


  1. Whisk oil, vinegar, cilantro, soy sauce, ginger, and sugar together in a bowl.  
  2. Hold the orange over the bowl. Cut the segments out of the orange dropping them into the bowl. Squeeze any juice into the bowl also.  
  3. Mix in the fennel and red onions. Season to taste with salt and pepper.  
  4. Spoon over the grilled fish.

Nutrition information (per serving)

  • Calories: 133
  • Total fat: 7 g
  • Saturated fat: 1 g
  • Trans fat: 0 g
  • Cholesterol: 0 mg
  • Total carbohydrate: 18 g
  • Dietary fiber: 4 g
  • Sodium: 100 mg
  • Protein: 1 g