Grilled Salmon (or Halibut) with Citrus Salsa Verde

This is a very good recipe from Giada de Laurentiis's  "Giada At Home"  cookbook.  The original recipe calls for salmon, but I have some great Halibut and I substituted that.   It is simple and delicious.  Grill it up with a salad and bread for a fabulous Mother's Day treat.

Salsa
2 large oranges
3 T. lemon juice
1 t. lemon zest
1/4 c. olive oil
1/2 c. parsley
2 scallions or green onions, finely chopped
3 T. mint
2 T. capers
1 t. red pepper flakes

Grate 2 T. zest from the oranges  and put in a medium sized bowl.  Peel and trim the ends from each orange with a sharp knife.  Using a paring knife, cut along the the membrane on both sides of each segment.  Free the segments and place on a cutting board.  Coarsely chop the segments and scoop them into the bowl with the orange zest.  Add the lemon zest, lemon juice, olive oil, parsley, scallions, mint, capers and red pepper flakes.  Toss lightly and set aside.

Fish
4 salmon or halibut fillets
2 T. agave nectar or maple syrup

Place a grill pan over medium heat or preheat a gas or charcoal grill.  Brush the rack with oil.  Brush the fish with the agave nectar and season with salt and pepper.  Grill for 3-4 minutes on each side or until the fish flakes easily.  Transfer to a platter and allow to rest for 5 minutes.
Spoon the salsa on top of the fish.