Basic Grilled Fish with Vegetable Vinaigrette

Name: Basic Grilled Fish with Vegetable Vinaigrette
Ingredients: 1 fennel bulb, trimmed; 1 small red onion; 1 small head Treviso or other radicchio; ½ cup olive oil; 3 tablespoons sherry vinegar; 1 teaspoon flaky salt; 1 small garlic clove, minced; 2 tablespoons capers; 2 or 3 crumbled dried piquin chiles or generous pinch red pepper flakes; ¼ cup mint or parsley leaves, chopped; ¼ cup marjoram or oregano leaves, chopped; 4 (6-ounce) center-cut halibut, sea bass, or swordfish steaks (about ¾-inch thick); Olive oil for drizzling; Freshly ground black pepper; 1 lemon, cut into wedges; Tomatillo salsa for serving (recipe follows)

thelocalpalate.com

recipe yields Serves 4 - 1 fennel bulb, trimmed - 1 small red onion - 1 small head Treviso or other radicchio - ½ cup olive oil - 3 tablespoons sherry vinegar

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Ingredients

1 fennel bulb, trimmed
1 small red onion
1 small head Treviso or other radicchio
½ cup olive oil
3 tablespoons sherry vinegar
1 teaspoon flaky salt
1 small garlic clove, minced
2 tablespoons capers
2 or 3 crumbled dried piquin chiles or generous pinch red pepper flakes
¼ cup mint or parsley leaves, chopped
¼ cup marjoram or oregano leaves, chopped
4 (6-ounce) center-cut halibut, sea bass, or swordfish steaks (about ¾-inch thick)
Olive oil for drizzling
Freshly ground black pepper
1 lemon, cut into wedges
Tomatillo salsa for serving (recipe follows)