Swordfish with Orange Fennel Salad

Swordfish with Orange Fennel Salad

Here’ a fish dish for Memorial Day that features San-J's Orange Sauce.

I love the idea of serving warm fish on a bed of orange and fennel salad, don’t you?

To prevent the fish from sticking to the grill, use cooking spray, oil or a grilling basket [affiliate link] on the grill.

Swordfish with Orange Fennel Salad

By Carol Kicinski of Simply Gluten Free 

Makes 4 servings


  • 4 – 6 ounce swordfish fillets
  • 1/4 cup plus 2 tablespoons San-J Orange Sauce, divided
  • 2 large oranges, peeled
  • 1 large fennel
  • 1/4 cup olive oil
  • 1 teaspoon kosher or fine sea salt
  • 1/2 teaspoon black pepper


  1. Place the swordfish fillets in a large plastic storage bag. Add 1/4 cup San-J Orange Sauce and gently shake to coat the fillets with sauce.
  2. Marinate in the refrigerator fro 30 minutes. Heat grill to medium high heat (450°F).
  3. Cut the oranges into segments over a plate or bowl to catch the juice.
  4. 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.
  5. 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.
  6. Place the orange and fennel salad on plates and top with the swordfish fillets and serve.

Recipe and photo used with permission. © 2012 San-J International. All rights reserved.

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