Grilled Swordfish Salad

4.5
(2)

This is a Caribbean island version of sweet and sour, and a very nice dish for a hot summer night. The contrasting flavors of the salad and the fish go off like fireworks in your mouth.

Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

Original recipe (1X) yields 4 servings

  • 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

  • cup extra virgin olive oil

  • 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.

Nutrition Facts (per serving)

581 Calories
32g Fat
26g Carbs
48g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 581
% Daily Value *
Total Fat 32g 41%
Saturated Fat 6g 29%
Cholesterol 88mg 29%
Sodium 271mg 12%
Total Carbohydrate 26g 9%
Dietary Fiber 6g 21%
Total Sugars 18g
Protein 48g 96%
Vitamin C 66mg 73%
Calcium 120mg 9%
Iron 5mg 25%
Potassium 1321mg 28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.