In addition to cookbooks, I love browsing cooking magazines. Gwyneth Paltrow was featured in the June issue of Bon Appétit, highlighting her new cookbook, My Father’s Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness. I don’t know yet if I will become a big fan of her cookbook, but I do like her attitude toward cooking. In the article, she talks of family dinners as one of the best parts of life, and goes on to say, “I’m not going to be doing molecular gastronomy; I’m a wife and a mom and a home cook”. She identifies herself as a home cook, though I don’t know many home cooks with a kitchen assistant (well, other than our kids).
Beyond relating to her casual, thoughtful style, the Grilled Halibut with Mango-Avocado Salsa recipe caught my eye. With grilling season upon us, this will be an ideal, yet simple recipe to tryout this week for Test Kitchen Tuesday. The salsa should work with any fish, so if halibut is not in the budget, feel free to substitute.
I hope you join me in this delicious adventure!
In the next week or so:
1. Make the recipe (posted below)
2. Leave a comment describing your experience, opinion, adjustments, or suggestions. ♥ If you do focus on altering it to economize, choose healthier ingredients or techniques, make it gluten-free/allergy sensitive, embellish for entertaining, or incorporate into batch/once-a-month cooking, please mention that too.
3. Subscribe to comments so you can see what others have done.
4. If you are feeling especially proud of your creation, snap a photo and send it to me at [email protected] so it can be included in this post or include a link to your site with your comment.
Gwyneth Paltrow’s Grilled Halibut with Mango-Avocado Salsa
Source: Bon Appétit
24 ounces halibut or mahi-mahi fillets
1 medium ripe avocado — cut into 1/2″ dice
1 medium ripe mango — 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
4 lime wedges
Kosher salt and freshly ground black pepper
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.
NOTES: “I like ingredients to kind of stay the way they are,” Paltrow says, referring to the what-you-see-is-what-you-get nature of this lush salsa.