Description"This is a Caribbean island version of sweet and sour, and a very nice dish for a hot summer night. The contrasting flavors of the salad and the fish go off like fireworks in your mouth."
1 tablespoon olive oil
4 (8 ounce) swordfish steaks
2 ripe mangoes - peeled, pitted, and sliced
1 (10 ounce) bag baby spinach
8 cherry tomatoes, quartered
8 kumquats, trimmed and quartered lengthwise
1/3 cup extra virgin olive oil
1/3 cup balsamic vinegar
#1 : Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
#2 : Lightly brush the swordfish steaks and mango slices with 1 tablespoon olive oil.
#3 : Cook the swordfish steaks on preheated grill until lightly browned on both sides, turning once, 5 to 7 minutes per side. After turning, arrange mangos slices over the steaks, and cook 5 minutes more.
#4 : Toss the spinach, tomatoes, and kumquats together in a bowl. Whisk together 1/3 cup 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.