Rinse swordfish and pat dry with paper towels.
Grate enough orange peel to measure 1 teaspoon; set aside.
Peel orange and cut into sections; set aside.
Combine orange juice, lemon juice, oil and soy sauce in small bowl.
Pour half of orange juice mixture into shallow glass dish.
Add 1/2 teaspoon grated orange peel to orange juice mixture.
Place fish in dish; turn to coat in mixture.
Cover and allow to marinate in refrigerator for at least 1 hour.
Place remaining half of orange juice mixture in small saucepan.
Stir in cornstarch and remaining 1/2 teaspoon orange peel.
Heat over medium-high heat, stirring constantly, 3 to 5 minutes or until sauce thickens; set aside.
Remove fish from marinade; discard remaining marinade.
Lightly sprinkle fish with salt and pepper.
Grill over medium coals 3 to 4 minutes per side or until fish is opaque and flakes easily when tested with fork.
Top with reserved orange sections and orange sauce