Grilled Swordfish Salad

2
paul r. 0

"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."

Ingredients

35 m {{adjustedServings}} servings 581 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 581 kcal
  • 29%
  • Fat:
  • 32 g
  • 49%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 47.9 g
  • 96%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 271 mg
  • 11%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

2
  1. 2 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This recipe is absolutely fabulous! Just a few suggestions.. We used A LOT less olive oil for the dressing to take the calories down. Next time I make this, I will omit the kumquats and just squ...

This recipe was great! I cooked this the other day for my dad and fiancee and they loved it too. One thing I did change was I just used my own bought raspberry vinaigrette dressing and we loved...