Swordfish with Orange Fennel Salad
Swordfish with Orange Fennel Salad 4 – 6 ounce swordfish fillets¼ cup plus 2 Tablespoons San-J Orange Sauce (divided)2 large oranges (peeled)¼ cup olive
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Cooking tools:
- Grill
- Zip-top bag
- Refrigerator
- Pastry brush
- Chef's knife
- Cutting board
- Plate
- Mixing bowl
- Measuring cup
- Measuring spoon
Ingredients
- 4 – 6 ounces 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)
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