Swordfish and mango salad

    35 min

    A delicious warm salad that's perfect anytime of the year. Swordfish steaks are barbecued, topped with mango and served with a refreshing and tangy green salad.

    2 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 4 (225g) steaks swordfish
    • 2 ripe mangoes, peeled, pitted and sliced
    • 285g baby spinach
    • 8 cherry tomatoes, quartered
    • 8 kumquats, trimmed and quartered lengthways
    • 75ml extra-virgin olive oil
    • 75ml balsamic vinegar

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

    1. Preheat barbecue for medium-high heat. Lightly oil barbecue cooking grate and place about 10cm from heat source.
    2. Lightly brush the swordfish and mango with 1 tablespoon olive oil.
    3. Grill swordfish on preheated barbecue until lightly browned on both sides, turning once, 5 to 7 minutes per side. After turning, arrange mangos over the steaks and cook 5 minutes more.
    4. Toss the spinach, tomatoes and kumquats together in a bowl. Whisk together 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.

    Alternative cooking methods

    The swordfish steaks can also be cooked under the grill.

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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 US | 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 US | Canada)