Grilled Swordfish Salad recipe
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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
Nutrition Info
- 581.2 caloriescarbohydrate: 26 gcholesterol: 87.5 mgfat: 32 gfiber: 5.8 gprotein: 47.9 gsaturatedFat: 5.7 gservingSize: -sodium: 270.8 mgsugar: 17.9 gtransFat: : -unsaturatedFat: : -
Directions Grilled Swordfish Salad
Directions
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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.