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Ingredients
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1 tablespoon olive oil
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4 (8 ounce) swordfish steaks
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2 ripe mangoes - peeled, pitted, and sliced
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1 (10 ounce) bag baby spinach
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8 cherry tomatoes, quartered
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8 kumquats, trimmed and quartered lengthwise
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⅓ cup extra virgin olive oil
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⅓ cup balsamic vinegar
Directions
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Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
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Lightly brush the swordfish steaks and mango slices with 1 tablespoon olive oil.
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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.
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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.
Nutrition Facts (per serving)
581 | Calories |
32g | Fat |
26g | Carbs |
48g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 581 | |
% Daily Value * | |
Total Fat 32g | 41% |
Saturated Fat 6g | 29% |
Cholesterol 88mg | 29% |
Sodium 271mg | 12% |
Total Carbohydrate 26g | 9% |
Dietary Fiber 6g | 21% |
Total Sugars 18g | |
Protein 48g | 96% |
Vitamin C 66mg | 73% |
Calcium 120mg | 9% |
Iron 5mg | 25% |
Potassium 1321mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.