Preheat barbecue for medium-high heat. Lightly oil grate and place about 10cm from heat source.
Lightly brush the swordfish steaks and mango slices with 1 tablespoon olive oil.
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.
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.