Ingredients
1. 4 swordfish steaks
2. 2 ripe mangoes
3. 5 cherry tomatoes
4. 8 kumquats
5. 1can baby spinach
6. 1 cup extra virgin olive oil

Directions
1. Peel the mangoes and slice them into medium sized pieces. Slice the tomatoes lengthwise and dice the kumquats.

2. Heat an outdoor grill to high temperature. Apply olive oil with a brush on both sides of fish steaks and mangoes. Cook the steaks for about 8 minutes on both sides. Place mangoes slices on the steaks and cook for 5 more minutes.

3. Take a bowl, put spinach, sliced tomatoes and kumquats. To these add one tbsp olive oil and mix all well. Divide into four parts and transfer to serving dishes. Place the cooked steaks and mangoes over the salad and serve.