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Place swordfish in shallow pan and drizzle one tablespoon Fustini's Cara Cara Vanilla Balsamic Vinegar and one tablespoon orange juice over the top and rub in all over. Season with salt and pepper and let marinate for 20 minutes.
Combine the rest of the orange juice and vinegar and set aside.
In a large skillet over moderate heat, add Fustini's Single Varietal EVOO and just as the oil starts to smoke, add the swordfish and cook on each side for 3 to 5 minutes, or until just done.
Pour the reserved juice and vinegar into the pan and let boil and reduce until thickened, turning the swordfish over a couple times.
To serve, place a glazed swordfish on each service plate and top with citrus pieces and fennel slices. Pour some more of the glaze over the top and serve.
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