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Low FODMAP Grilled Swordfish with Grilled Orange, Fennel and Green Olive Salad on a rectangular white platter

Low FODMAP Grilled Swordfish with Grilled Oranges & Fennel

Grilling fruit to use in savory recipes is simple and a fantastic way to add flavor, such as in this Grilled Swordfish recipe with grilled oranges.

Course: Dinner, Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Makes: 6 Servings
Calories: 248 kcal
Author: Dédé Wilson


Fennel Salad:

  • 1 medium fennel bulb
  • ¼ cup (4 g) flat-leaf parsley leaves
  • ¼ cup (40 g) pitted green olives, such as Castelvetrano, smashed
  • Kosher salt
  • Freshly ground black pepper


  • Vegetable Oil
  • 2- pounds (910 g) of swordfish steaks, 3/4 inch to 1 inch (2 cm to 2.5 cthick
  • 2 tablespoons Garlic-Infused Oil, made with olive oil or purchased equivalent or plain extra-virgin olive oil
  • 4 scallion greens
  • 2 medium navel oranges
  • Kosher salt
  • Freshly ground black pepper


  1. For the Fennel Salad: Prepare the fennel by trimming away the root end, stalks and fronds. (You can save them to use for stock). Quarter the bulb and remove the hard inner core and discard. Slice the bulb crosswise into very thin slices. I like to use a mandoline but you can use a sharp chef’s knife. Measure out 288 g of sliced fennel (about 3 cups) and place the fennel in a large mixing bowl. If you are a little under, don’t worry. Any extra, if you have lots, can be saved for another use. Toss in the parsley and olives, and season with salt and pepper. Set aside.

  2. For the Swordfish: Prepare a hot fire over hardwood charcoal, or set gas grill to high. Make sure grates are clean then brush them lightly with vegetable oil. Brush the fish and the scallion greens with olive oil and season with salt and pepper. Cut oranges in half, crosswise.

  3. Place scallion greens and oranges, cut side down, on the grill. Cook for several minutes, or until they all become partially charred. Leave the oranges cut side down; the scallion greens will need to be turned a few times. Remove the scallions when cooked and charred and set aside to your serving platter. Flip the oranges over, skin side down, and push them to the side of the grill where they will continue to cook while you grill the fish.
  4. Grill swordfish for about 3 to 4 minutes per side. The fish should take on a little color in addition to grill marks and you can check the insides with the tip of a sharp knife; the flesh should be opaque and your knife should meet little resistance. Allow the fish to rest on your serving platter for a few moments while you finish the salad.
  5. Chop the flesh of one of the oranges and add to the fennel salad, tossing together well. Mound the salad on the serving platter that holds the fish and scallions. Squeeze the other orange halves over the fish and the salad. (Our image shows the oranges right before squeezing). Serve immediately.


If You Can Tolerate

  • Fructans: If you passed the fructan garlic Challenge, you can use 1/2 garlic clove, finely chopped, and extra virgin olive oil instead of the garlic-infused oil in the recipe.
Nutrition Facts
Low FODMAP Grilled Swordfish with Grilled Oranges & Fennel
Amount Per Serving
Calories 248 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g5%
Sodium 7mg0%
Potassium 77mg2%
Carbohydrates 10g3%
Fiber 3g12%
Sugar 4g4%
Protein 28g56%
Vitamin A 910IU18%
Vitamin C 15mg18%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.