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Swordfish with Orange Fennel Salad


Special Diet

Dairy-Free, Gluten-Free


Main Course

Main Ingredient



Cookouts, Entertaining


  • 4 – 6 ounce swordfish fillets
  • ¼ cup plus 2 Tablespoons San-J Orange Sauce divided
  • 2 large oranges peeled
  • ¼ cup olive oil
  • 1 teaspoon kosher or fine sea salt
  • ½ teaspoon black pepper
  • 1 large fennel bulb sliced


  • Place the swordfish fillets in a large plastic storage bag. Add ¼ 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°F).
  • Cut the oranges into segments over a plate or bowl to catch the juice. Measure 1 tablespoon of orange juice and combine with 2 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.

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

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