Grilled blue-eye trevalla with cucumber salsa

Ingredients

• Cucumber salsa
• 2 lebanese cucumbers, seeded, cut into matchsticks
• 1 small fennel bulb, very finely sliced, fronds roughly chopped
• 1 eschalot, cut into thin wedges
• juice of 1 lemon, plus wedges to serve
• 1 tablespoon rice bran oil
• 1 tablespoon small mint leaves, plus extra to serve
• 1 garlic clove, crushed
• 4 200g blue-eye trevalla fillets
• 4 slices crusty bread