Ingredients
4
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
- •⅓ cup extra virgin olive oil
- •⅓ cup balsamic vinegar
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 581
- Carbohydrate: 26g
- Fat: 32g
- Fiber: 6g
- Protein: 48g
- Sugar: 18g
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