Tropical Swordfish Salad with Mango-Kumquat Vinaigrette

Recipe Collection: Salads

Tropical Swordfish Salad with Mango-Kumquat Vinaigrette elevates your summer dining with a vibrant Caribbean-inspired dish that combines the rich flavors of grilled swordfish with a refreshing mango and kumquat vinaigrette. Perfect for pescatarians, this salad is a feast for the senses, featuring sweet, juicy mangoes and tangy kumquats that enhance the tender fish.

Ideal for light lunches or dinner parties, this salad pairs beautifully with a crisp white wine or a tropical smoothie. Easily accessible through the easyChef Pro App, you can find personalized recipe recommendations, AI-powered pantry tracking, and a smart shopping list to streamline your meal prep. Select this recipe today and enjoy step-by-step guidance to create a delicious meal!

Overview

This Tropical Grilled Swordfish Salad is a delightful Caribbean-inspired dish perfect for a hot summer night. The sweet and sour flavors of the mango and kumquat vinaigrette beautifully complement the grilled swordfish, creating a fireworks-like taste sensation in your mouth.

Diet Type

Pescatarian

Allergies

Fish

Cuisine

Caribbean

Serving Size: 4

Cooking Time: 35 minutes

Ingredients

• 1 Tablespoon (tbsp) olive oil
• 4 8 Ounces (oz) swordfish steaks
• 2 Whole ripe mangoes, peeled
• 10 Ounces (oz) baby spinach, packaged
• 8 Whole cherry tomatoes, quartered
• 8 Whole kumquats, sliced
• 0.33 Cups extra virgin olive oil
• 0.33 Cups balsamic vinegar

Steps

1. Preheat an outdoor grill to medium-high heat. Lightly oil the grill grate and position it about 4 inches from the heat source.
2. Lightly brush the swordfish steaks and mango slices with 1 tablespoon of olive oil.
3. Grill the swordfish steaks until lightly browned on both sides, turning once, about 5 to 7 minutes per side. After turning, arrange the mango slices over the steaks and cook for an additional 5 minutes.
4. In a bowl, toss together the spinach, tomatoes, and kumquats.
5. In a small bowl, whisk together 0.33 cups of olive oil and balsamic vinegar until well blended. Pour the dressing over the spinach mixture and toss to coat evenly.
6. To serve, divide the salad among 4 serving plates and top each with a swordfish steak and mango slices. Enjoy your tropical culinary experience!

Enjoy your homemade Tropical Swordfish Salad with Mango-Kumquat Vinaigrette!