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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
2. Lightly brush the swordfish steaks and mango slices with 1 tablespoon olive oil.
3. 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.
4. 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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