Grilled Swordfish Salad
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Ingredients35 m servings 581 cals
Original recipe yields 4 servings
- 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.
Per Serving: 581 calories; 32 g fat; 26 g carbohydrates; 47.9 g protein; 87 mg cholesterol; 271 mg sodium. Full nutrition
ReviewsRead all reviews 2
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...