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

Name: 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 orange, zested and juiced; 1 (5 oz) wedge aged Parmesan, grated

smseafoodmarket.com

Grilled Swordfish with zesty orange and fennel sauce over bucatini – perfect flavors in a simple dish from Chef Emily Ellyn.

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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 orange, zested and juiced
1 (5 oz) wedge aged Parmesan, grated