Grilled Swordfish with Orange Fennel Bucatini - Santa Monica Seafood Market & Cafe

Ingredients

• 2 (8oz) Swordfish
• ¼ tsp sea salt
• ¼ tsp freshly ground black pepper
• ¼ cup mayonnaise
• ¼ tsp crushed red pepper flakes
• 1 large garlic clove, finely grated
• 1 large orange, zested and juiced, divided
• ½ lb bucatini
• 1 large fennel bulb
• ½ cup extra-virgin olive oil
• 6 oil-packed anchovy fillets
• 6 garlic cloves, minced
• ½ tsp crushed red pepper flakes
• ¼ cup pine nuts
• 2 Tbsp. capers, drained
• 4 oz kumquats, seeded and halved, or substitute 1 orange, seeded and chopped fine
• 1 (5 oz) wedge aged Parmesan, grated