Print: Grilled Swordfish Salad

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.

Prep

23 min

Cook

78 min

Servings

Difficulty

Hard

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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/grilled-swordfish-salad