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Categories:
olive oil swordfish steaks mangoes baby spinach tomatoes kumquats extra-virgin olive oil balsamic vinegar
Viewed: 43 - Published at: 6 years agoIngredients
- 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
- 1/3 cup extra virgin olive oil
- 1/3 cup balsamic vinegar
Method
- 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.
