Grilled Swordfish Salad recipe

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Ingredients

1 tablespoon olive oil
4 (8 ounce) swordfish steaks
2 ripe mangoes - peeled, pitted, and sliced
1 (10 ounce) bag baby spinach
8 cherry tomatoes, quartered
8 kumquats, trimmed and quartered lengthwise
⅓ cup extra virgin olive oil
⅓ cup balsamic vinegar

Nutrition Info

581.2 calories
carbohydrate: 26 g
cholesterol: 87.5 mg
fat: 32 g
fiber: 5.8 g
protein: 47.9 g
saturatedFat: 5.7 g
servingSize: -
sodium: 270.8 mg
sugar: 17.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.

  2. Lightly brush the swordfish steaks and mango slices with 1 tablespoon olive oil.

  3. Cook the swordfish steaks on preheated grill until lightly browned on both sides, turning once, 5 to 7 minutes per side. After turning, arrange mangos slices over the steaks, and cook 5 minutes more.

  4. Toss the spinach, tomatoes, and kumquats together in a bowl. Whisk together 1/3 cup olive oil and balsamic vinegar in a small bowl until well blended. Pour over the spinach mixture and toss to coat evenly. To serve, divide the salad among 4 serving plates, and top with swordfish and mangoes.

Recipe Yield

4 servings

Recipe Note

This is a Caribbean island version of sweet and sour, and a very nice dish for a hot summer night. The contrasting flavors of the salad and the fish go off like fireworks in your mouth.

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