Sweet and Sour Swordfish Salad

    35 minutes

    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.

    2 people made this

    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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    Reviews in English (2)


    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!!  -  17 Apr 2009  (Review from Allrecipes USA and Canada)


    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  -  13 Mar 2013  (Review from Allrecipes USA and Canada)