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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.

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  • 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

581.2 calories; 47.9 g protein; 26 g carbohydrates; 87.5 mg cholesterol; 270.8 mg sodium. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
04/17/2009
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 squeeze some fresh orange juice over the spinach instead. The kumquats did give it a nice hint of sweetness but it was a lot of work to peel and cut them. The second night we had this for leftovers I cut up the swordfish and mangoes and tossed everything together and it was much tastier (and I didn't think it could get tastier!). I liked having all of the flavors mixing together. My husband and I couldn't stop talking about how yummy this was. We will make it again and again. I highly recommend it!! Read More
(14)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/17/2009
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 squeeze some fresh orange juice over the spinach instead. The kumquats did give it a nice hint of sweetness but it was a lot of work to peel and cut them. The second night we had this for leftovers I cut up the swordfish and mangoes and tossed everything together and it was much tastier (and I didn't think it could get tastier!). I liked having all of the flavors mixing together. My husband and I couldn't stop talking about how yummy this was. We will make it again and again. I highly recommend it!! Read More
(14)
Rating: 4 stars
03/13/2013
This recipe was great! I cooked this the other day for my dad and fiancee and they loved it too. One thing I did change was I just used my own bought raspberry vinaigrette dressing and we loved it! The only other thing I MIGHT change would be to marinade the swordfish overnight or a few hours before hand. I will have to figure out what type of marinade to use to mesh with the mango spinach and vinaigrette dressing. I was thinking soy sauce based Read More