Grilled Swordfish with Orange Fennel Salad Recipe
We all know San-J as the people who bring us gluten free, wheat free soy sauces! But did you know they now also produce GLUTEN FREE GRILLING SAUCES? That’s right, the people who made it not only possible but easy for us gluten intolerant folks to enjoy sushi, have now made it just as easy to enjoy grilling and barbequing. And you don’t have to do a lot of hunting to find these grilling sauces, they are right there on your regular grocery store shelves.
It was my pleasure to develop gluten free recipes for San-J as a part of their overall effort to provide convenient and delicious solutions for those on a gluten-free diet. It was an equally momentous pleasure to become, if only for a couple of weeks, the grill-master of our household!
In our family, my husband is the self-proclaimed grill-master and while the food he “cooks over fire” is always sumptuous, it lacks a certain…hmmm…let’s say…refinement. Don’t get me wrong, I love big hunks of cooked meat thrown on a platter just as much as the next person – it makes for a terrific backyard barbeque with paper plates and all but is missing the aesthetic quality I would want for say, a dinner party.
This Grilled Swordfish with Orange Fennel Salad recipe is beautiful and elegant and yet so easy to prepare. I used San-J Orange Sauce as both the marinade for the swordfish and in the dressing for the lovely, bright salad.
Who is the grill-master in your family?
- 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
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
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