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1
Preheat a grill pan, tabletop grill, or outdoor grill to high.
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2
Trim the skin and dark connective tissue from the swordfish and cube.
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3
Pack the cubed meat onto metal skewers and place them on a baking sheet.
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4
Chop the parsley and set aside on your board.
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5
Pile up the coarse salt on the board.
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6
Pop the garlic from the skins and coarsely chop the garlic.
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7
Mix the garlic into the salt.
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8
Mash the garlic with the flat of your knife, using the salt like sandpaper to grind up the garlic into a paste.
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9
Mix the lemon zest into the garlic paste with your knife.
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10
Mix in the crushed pepper the same way.
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11
Gather half of the parsley with the back of your knife and combine it with the garlic-lemon-salt paste.
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12
Drizzle EVOO on the cubed fish and slather the kabobs with the herb and garlic paste.
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13
Cook the skewers for 7 to 8 minutes, 2 minutes on each side, a quarter turn at a time.
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14
While the fish cooks, assemble the slaw.
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15
Trim and chop a few tablespoons of the fennel fronds, then cut off the tough tops.
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16
Quarter the fennel bulb lengthwise and, using an angled cut into each quarter, remove the core.
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17
Thinly slice the fennel and place in a shallow platter with the fronds.
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18
Quarter the radicchio heads in the same manner and shred the lettuce.
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19
Add to the fennel and fronds.
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20
Mix in the remaining rough-cut parsley.
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21
Trim both ends of the orange and stand it end to end.
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22
Cut from top to bottom while turning the orange, cutting the skin off in strips.
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23
Cut the peeled orange in half and thinly slice each half-orange into half-moons.
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24
Mix the oranges with the salad.
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25
Dress the salad with about 2 tablespoons red wine vinegar and 3 tablespoons EVOO (eyeball it).
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26
Season the slaw salad with salt and pepper.
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27
Remove the skewers from the heat.
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28
Cut one of the lemons you used for zest in half and squeeze the juice over the cooked fish.
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29
Juice the lemon cut side upright so the seeds remain in and with the lemon.
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30
Slide the fish free from the skewers and place it on top of the slaw salad.
