This colorful orange salsa is great on top of fish.
Segment 3 oranges, reserving juice. Cut segments into 1/2-inch pieces.
In a medium bowl, combine orange pieces, reserved juice, yellow bell pepper, jalapeno chile, scallions, and olive oil and white-wine vinegar. Season with coarse salt and ground pepper; toss well to combine. Serve with tortilla chips or over meat, fish, or poultry.