Description
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
- 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.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 4