With all that has been going on, a lot of it being very, very happy news that I just can't wait to share with you... very soon, I promise, when the time is just right. And anyway, today I want to leave you with something nourishing and satisfying and just right for this time of year. Something with fresh mangoes and avocados, some of my favorite things. Something healthy and citrusy...
Julia Turshen. It looked too beautiful, easy, and delicious to pass up, and is certainly not a typical celebrity cookbook, this book has heart (and great recipes), I promise you that. I can't wait to set aside some time and dive in even more.
Based on history, I'm clearly a sucker for white fish with citrus salsa on top, and this recipe is totally great. A favorite meal from the past few weeks. It reminded me, a girl who isn't the biggest lover of fish in the world, how delicious halibut can be... and how beautiful is that piece of fish? Gorgeous, I know! The super fresh California produce didn't hurt either, oh and that salsa, its as simple and yummy as it should be, and its just great on its own too! I love how easy the recipe is and how quickly you can make such a great meal. It also reminds me that cooking great food after work isn't impossible, it is in fact as easy as this!
p.s. I'm totally needy tonight... shoot me a comment or a tweet, if you're still there, because I just love saying hello!
grilled halibut with mango-avocado salsa
adapted from June 2011 Bon Appetit, here
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
salt and freshly ground black pepper, to taste
6-ounce halibut fillets
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 glass or ceramic 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.
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