Grilled Swordfish Salad

Grilled, meaty swordfish steaks topped with mango slices are served over a crisp salad of baby spinach, kumquats, and cherry tomatoes with contrasting tropical flavors and textures.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 581 Calories

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
• 0.33333334326744 cup extra virgin olive oil
• 0.33333334326744 cup balsamic vinegar

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 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.