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.
Ingredients
- 1 tablespoon olive oil
- 4 , 8 ounce
- 2 ripes mangoes - peeled , pitted, and sliced
- 1 , 10 ounce
- 8 cherrys tomatoes , quartered
- 8 kumquats , trimmed and quartered lengthwise
- 0.33 cups extra virgin olive oil
- 0.33 cups balsamic vinegar
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.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Spinach and Cauliflower Bhaji
Spinach and cauliflower bhaji is half Indian and half Pakistani. This excellent vegetable dish goes well with most Asian foods and it is simple and quick-cooking. Serve hot with roti breads, if wished.
Maraschino Cherry Nut Cake
A very good and moist maraschino cherry cake with a lovely pink color — perfect for birthdays, showers, or anniversaries.
Vegan Banana Bread
This vegan banana bread is super moist and tastes great. If no one told you it was vegan, you would never know!