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Grilled Swordfish Salad

SUBMITTED BY: 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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PREP TIME  20 Min
COOK TIME  15 Min
READY IN  35 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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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Recipe Submitter:

paul r.
Cooking Level: Expert
Home Town: Mbabane, Hhohho, Swaziland
Living In: Los Angeles, California, USA
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Nutritional Information
Grilled Swordfish Salad

Servings Per Recipe: 4

Amount Per Serving

Calories: 577

  • Total Fat: 31.7g
  • Cholesterol: 87mg
  • Sodium: 269mg
  • Total Carbs: 26.1g
  •     Dietary Fiber: 6.1g
  • Protein: 47.5g

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