Easy
101 min
Grilled Swordfish Salad
asian
european
filipino
greek
mediterranean
middle eastern region
main
side
sweet
sour
savory
umami
hard
fast
Prep
23 min
Cook
78 min
Total
101 min
Ingredients (8)
1 tablespoon olive oil
g
4 (8 ounce) swordfish steaks
g
2 ripe mangoes - peeled, pitted, and sliced
g
1 (10 ounce) bag baby spinach
g
8 cherry tomatoes, quartered
g
8 kumquats, trimmed and quartered lengthwise
g
⅓ cup extra virgin olive oil
g
⅓ cup balsamic vinegar
g
Nutrition
kcal
fat
carbs
protein
Instructions
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.