Sweet and Sour Swordfish Salad

    Sweet and Sour Swordfish Salad


    2 people made this

    This is a Caribbean sweet and sour fish dish, perfect for a hot summer night. The contrasting flavours of the salad and the fish go off like fireworks in your mouth.

    Serves: 4 

    • 1 tablespoon olive oil
    • 4 swordfish steaks
    • 2 ripe mangoes - peeled, pitted, and sliced
    • 300g baby spinach
    • 8 cherry tomatoes, quartered
    • 8 kumquats, trimmed and quartered lengthways
    • 1/3 cup (85ml) extra virgin olive oil
    • 1/3 cup (85ml) balsamic vinegar

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat barbecue for medium-high heat. Lightly oil grate and place about 10cm from heat source.
    2. Lightly brush the swordfish steaks and mango slices with 1 tablespoon olive oil.
    3. Cook the swordfish steaks on preheated barbecue until lightly browned on both sides, turning once, 5 to 7 minutes per side. After turning arrange mango 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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