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Grilled Swordfish Salad
Grilled Swordfish Salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Grilled swordfish with mango slices over baby spinach salad with kumquats and cherry tomatoes for a tropical twist.
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
Instructions:
  • Preheat your outdoor grill to a sizzling medium-high heat. Lightly oil the grill grate and position it about 4 inches away from the fiery heat source.
  • Gently coat the swordfish steaks and mango slices in 1 tablespoon of olive oil.
  • Grill the swordfish steaks until lightly browned on both sides, about 5 to 7 minutes per side. Place mango slices over the steaks after turning and continue cooking for an additional 5 minutes.
  • Combine spinach, tomatoes, and kumquats in a bowl. Blend 1/3 cup olive oil with balsamic vinegar and pour over the salad. Toss to coat. Divide onto 4 plates, top with swordfish and mangoes, and serve.

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