Grilled Swordfish Salad
Description
Grilled, meaty swordfish steaks topped with mango slices are served over a crisp salad of baby spinach, kumquats, and cherry tomatoes with contrasting tropical flavors and textures.
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
•
1/3 cup extra virgin olive oil
•
1/3 cup balsamic vinegar
Directions
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.