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.
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.
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.