Swordfish and mango salad

    Swordfish and mango salad

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    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.

    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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