How to Make Grilled Swordfish Salad - A Step-by-Step Guide

Grilled swordfish salad is a delightful and refreshing dish that is perfect for a summer lunch or dinner. The light, flaky texture of the grilled swordfish pairs perfectly with the crisp, fresh vegetables and tangy dressing. This dish is not only delicious, but it is also nutritious, making it a great option for those looking to eat healthier.

One of the best things about this recipe is that it is incredibly versatile. You can easily customize the salad to suit your taste preferences,...

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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
  • ⅓ cup extra virgin olive oil
  • ⅓ cup balsamic vinegar

Information

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • Nutrition

    581 cal.

    • Total Fat: 32g
    • Saturated Fat: 6g
    • Cholesterol: 88mg
    • Sodium: 271mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 6g
    • Total Sugars: 18g
    • Protein: 48g
    • Vitamin C: 66mg
    • Calcium: 120mg
    • Iron: 5mg
    • Potassium: 1321mg