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My review
Grilled Swordfish Salad
6 made it |
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 581Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
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Reviews
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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...
3/13/2013
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...