Grilled Swordfish Salad

Something a little different for lunch. Mango, kumquats, and cherry tomatoes create great flavors with the swordfish and spinach.

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Yield4
Prep Time (mins)
  • Ingredients
  • Nutrition
  • Cooking spray, olive oil
  • 1 lb Swordfish steaks
  • 2 Mangos - peeled, pitted, and sliced
  • 1 (16-oz) bag Baby spinach
  • 1/2 cup Red onion - sliced, quartered
  • 16 Cherry tomatoes - halved
  • 4 Kumquats - trimmed, quartered lengthwise
  • 1 1/2 tbsps Dr. Sears' Zone Extra Virgin Olive Oil
  • 3 tbsps Kitchen Basics unsalted vegetable stock
  • 1/4 cup Balsamic vinegar
Calories 322
Total Fat 11g
Carbohydrates 32g
Fiber 7g
Protein 27g

Instructions

  1. Preheat an outdoor grill for medium-high heat.
  2. Spray grill grate with olive oil and place about 4 inches from heat source.
  3. Spray the swordfish and mango slices with the olive oil spray and rub over all.
  4. Grill the swordfish until lightly browned on both sides, 5 to 7 minutes per side.
  5. After turning, arrange mango slices over the steaks and cook 5 more minutes.
  6. Toss the spinach, red onion, tomatoes, and kumquats together in a bowl.
  7. Whisk together extra virgin olive oil, stock and balsamic vinegar in a small bowl until well blended.
  8. Pour over the spinach mixture and toss to coat evenly.
  9. To serve, divide the salad among 4 serving plates and top with swordfish and mangoes.