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My review
Grilled Swordfish Salad
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2 reviews
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paul r.
"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."
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Ingredients
35 m servings 581 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- 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.
Nutrition Facts
Per Serving: 581 calories; 32 g fat; 26 g carbohydrates; 47.9 g protein; 87 mg cholesterol; 271 mg sodium. Full nutrition
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Newest
4/17/2009
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...