Grilled Mahi Mahi with Blood Orange Sauce and Salsa

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4 (6 ounce) mahi mahi fillets

Coarse salt

1 tablespoon olive oil

Salsa:

4 blood oranges, peeled and sectioned

1 bunch cilantro, leaves only, roughly chopped

1 Arbol chile

1 small red onion, julienned

1/4 cup olive oil

1/4 cup red wine vinegar

1 teaspoon coarse salt

1/2 teaspoon cracked black pepper

Sauce:

1 cup blood orange juice (about 6 blood oranges)

2 shallots, finely chopped

1/4 cup red wine vinegar

1/2 cup dry white wine

1/4 cup heavy cream

1/2 cup butter, cut into 1/2 inch cubes