Swordfish and mango salad
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.
Ingredients
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
Method
Prep:20min ›
Cook:15min ›
Ready in:35min
- Preheat barbecue for medium-high heat. Lightly oil barbecue cooking grate and place about 10cm from heat source.
- Lightly brush the swordfish and mango with 1 tablespoon olive oil.
- 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.
- 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.
BBQ tips
Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!
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Reviews & ratings
Average global rating:
(2)
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)
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