Gluten Free Grilled Swordfish with Orange Fennel Salad Recipe
Servings: 4 Servings
Calories: 442kcal
Ingredients
- 4 (6 ounce) swordfish fillets
- ¼ cup plus 2 tablespoons San-J Orange Sauce - use 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
Instructions
- 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 degrees).
- 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.
- Place the orange and fennel salad on plates and top with the swordfish fillets and serve
Nutrition
Calories: 442kcal | Carbohydrates: 18g | Protein: 36g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 112mg | Sodium: 1440mg | Potassium: 1160mg | Fiber: 4g | Sugar: 11g | Vitamin A: 490IU | Vitamin C: 56mg | Calcium: 78mg | Iron: 2mg