About this recipe: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.
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
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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.