Grilled Swordfish with Orange Fennel Salad – Gluten FREE Recipe

I’m on the Wheat Belly diet right now, and I’m struggling a bit with my BBQ recipes, since so many of them involve a bun.  When I discovered this recipe from Carol Kicinski for San J, I was delighted and wanted to share.  Hope you enjoy, whether you are wheat-free, gluten-free or just in the mood for some great food!

Swordfish with Orange Fennel Salad

Created by: By Carol Kicinski – Makes 4 Servings.


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



  • 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 fro 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.
  • Place the orange and fennel salad on plates and top with the swordfish fillets and serve.

Tip:  The secret’s in the sauce try using Gluten FREE San J Orange sauce to spice up the Swordfish!

This recipe printed from
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