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 swordfishs steaks , 8 ounce
- 2 ripes mangoes - peeled , pitted, and sliced
- 1 bag baby spinach , 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
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