Grilled Swordfish with Orange Fennel Salad

Grilled Swordfish with Orange Fennel Salad

Carol Kicinski
Prep Time 10 mins
Cook Time 18 mins
Marinate 30 mins
Servings 2


  • 2 6 ounce swordfish fillets
  • 0.13 cup plus 1 tablespoons San-J Orange Sauce - use divided
  • 1 large orange - peeled
  • 1/8 cup olive oil
  • 1/2 teaspoon kosher or fine sea salt
  • 1/4 teaspoon black pepper
  • 1/2 large fennel bulb - sliced


Place the swordfish fillets in a large plastic storage bag. Add 0.13 cup San-J Orange Sauce and gently shake to coat the fillets with sauce. Marinate in the refrigerator for 30 minutes. Heat grill to medium-high heat (450 degrees).
Cut the oranges into segments over a plate or bowl to catch the juice. Measure 1 tablespoon of orange juice and combine with 1 tablespoons San-J Orange Sauce, olive oil, salt and pepper in a medium mixing bowl. Add the sliced fennel and toss gently to combine. Cover and refrigerate until serving time.
Remove swordfish from marinade and discard marinade. Brush grates of the grill with some oil. Grill for 8 minutes with the lid closed, turning once.
Place the orange and fennel salad on plates and top with the swordfish fillets and serve
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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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