"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." — paul r.
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4 (8 ounce)
ripe mangoes - peeled, pitted, and sliced
1 (10 ounce) bag
cherry tomatoes, quartered
kumquats, trimmed and quartered lengthwise
extra virgin olive oil
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!!
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
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Swordfish Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 288
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