grilled swordfish salad

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• 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.