I had to share this recipe because I’ve now made it twice in the last three weeks – Gwyneth Paltrow’s Grilled Halibut with Mango-Avocado Salsa is super delicious. Now that we live in a warm climate, we are burning up our grill! I use it at least three to four times a week but until now I have never cooked fish on it. It’s not easy, in fact the fish can fall apart and that can ruin your dinner, not to mention completely discourage you from trying it again.
Halibut is good fish to grill with because it is denser and can stand up to the grill better than something like Tilapia. Just a few tips: Make sure the grill is very clean and preheated then place the fish skin side down diagonally across the grates. Once the skin is nice and crisp, use TWO slim spatulas to catch each side of the filet and gently flip the fish. DON’T MOVE IT MORE THAN THIS, it will surely fall apart if you mess with it too much.
I love this recipe because it uses fresh, healthy ingredients and is fast and easy and to prepare. I make double the amount of salsa to use with tortilla chips the next day…yum. The recipe is courtesy of Gwyenth Paltrow via Bon Appetit:
INGREDIENTS (yields 4 servings)
- 1 medium ripe avocado, peeled and cut into 1/2″ dice
- 1 medium ripe mango, peeled and cut into 1/2″ dice
- 1 cup cherry tomatoes, quartered
- 4 large fresh basil leaves, thinly sliced
- 3 tablespoons extra-virgin olive oil, divided, plus more for brushing
- 3 tablespoons fresh lime juice, divided
- Kosher salt and freshly ground black pepper
- 4 6-ounce halibut or mahi-mahi fillets
- 4 lime wedges
PREPARATION
Prepare a grill to medium-high heat. Gently combine the avocado, mango, tomatoes, basil, 1 tablespoon oil, and 1 tablespoon lime juice in a large mixing bowl. Season salsa to taste with salt and pepper and set aside at room temperature, gently tossing occasionally.
Place fish fillets in a 13x9x2″ glass baking dish. Drizzle remaining 2 tablespoon oil and 2 tablespoon lime juice over. Season fish with salt and pepper. Let marinate at room temperature for 10 minutes, turning fish occasionally.
Brush grill rack with oil. Grill fish until just opaque in center, about 5 minutes per side. Transfer to plates. Spoon mango-avocado salsa over fish. Squeeze a lime wedge over each and serve.
Delish!
P.S. If you are like my gorgeous little Godson and are allergic to mangos, substitute them for strawberries.
