This dish is a delicious way to enjoy sweet and sour on a hot summer night on a Caribbean island. The salad’s and the fish’s opposing flavors explode in your tongue like pyrotechnics.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
- ⅓ cup extra virgin olive oil
- ⅓ cup balsamic vinegar
Instructions
- Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
- Lightly brush the swordfish steaks and mango slices with 1 tablespoon olive oil.
- 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.
- 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
| Calories | 581 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 88 mg |
| Dietary Fiber | 6 g |
| Protein | 48 g |
| Saturated Fat | 6 g |
| Sodium | 271 mg |
| Sugars | 18 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe was great! I cooked this the other day for my dad and fiancee and they loved it too. One thing I did change was I just used my own bought raspberry vinaigrette dressing and we loved it! The only other thing I MIGHT change would be to marinade the swordfish overnight or a few hours before hand. I will have to figure out what type of marinade to use to mesh with the mango, spinach, and vinaigrette dressing. I was thinking soy sauce based
This recipe is absolutely fabulous! Just a few suggestions.. We used A LOT less olive oil for the dressing to take the calories down. Next time I make this, I will omit the kumquats and just squeeze some fresh orange juice over the spinach instead. The kumquats did give it a nice hint of sweetness, but it was a lot of work to peel and cut them. The second night we had this, for leftovers, I cut up the swordfish and mangoes and tossed everything together and it was much tastier (and I didn’t think it could get tastier!). I liked having all of the flavors mixing together. My husband and I couldn’t stop talking about how yummy this was. We will make it again and again. I highly recommend it!!