Name: Grilled Swordfish Salad
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Olive oil - 1 tablespoon; Swordfish steaks - 4 (8 ounce); Ripe mangoes - peeled, pitted, and sliced - 2; Baby spinach - 1 (10 ounce) bag; Cherry tomatoes, quartered - 8; Kumquats, trimmed and quartered lengthwise - 8; Extra virgin olive oil - ⅓ cup; Balsamic Vinegar - ⅓ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Swordfish Salad

1. Olive oil - 1 tablespoon

2. Swordfish steaks - 4 (8 ounce)

3. Ripe mangoes - peeled, pitted, and sliced - 2

4. Baby spinach - 1 (10 ounce) bag

5. Cherry tomatoes, quartered - 8

6. Kumquats, trimmed and quartered lengthwise - 8

7. Extra virgin olive oil - ⅓ cup

8. Balsamic Vinegar - ⅓ cup

How to cook deliciously - Grilled Swordfish Salad

1. Stage

Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.

2. Stage

Lightly brush the swordfish steaks and mango slices with 1 tablespoon olive oil.

3. Stage

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. Stage

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.