Something a little different for lunch
Preheat an outdoor grill for medium-high heat. Spray grill grate with olive oil and place about 4 inches from heat source. Spray the swordfish and mango slices with the olive oil spray and rub over all. Grill the swordfish until lightly browned on both sides, 5 to 7 minutes per side. After turning, arrange mango slices over the steaks and cook 5 more minutes. Toss the spinach, red onion, tomatoes, and kumquats together in a bowl. Whisk together extra virgin olive oil, stock 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.