Gwyneth Paltrow's Mango-Avocado Salsa Recipe (Adapted)

Tonight I made dinner! I borrowed Gwyneth Paltrow's Mango & Avocado salsa, and made it with baked chicken instead of the fish the recipe called for. It's rather good timing for finding this recipe because I was looking for something that had a Mexican flair like the Chili's Margarita Chicken, but had a nice fresh, sweet flavor, and this salsa with the mango certainly did the trick. It has a certain Italian/Mexican flavor to it as well.

Here is the original recipe:

Gwyneth Paltrow's Grilled Halibut with Mango-Avocado Salsa

Ingredients

• 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 (substitute 1 lb chicken)
• 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.

Simple and delicious. I followed the recipe exactly, aside from substituting the fish for chicken.

I was going to take a picture of the final product, and low and behold, my camera wasn't charged :/ Oh well, you can use your imagination and pretend the original recipe photo is a nice piece of crispy poultry (We cooked it a a little long since we adapted from the fried chicken recipe, still good and tasty, though kinda hilarious when you tried to cut it with the steak knife since it wasn't all that cooperative).

My Mom and I also made some rice, and used up the left over spinach leaves from the Florentine Lasagna I made last week for a salad with the remaining tomatoes and two cheeses (Cheddar and Parmesan). I also made Jayma Mays' Peanut Butter Cookies. Super easy and super tasty, peanut butter and chocolate, my two favorite flavors. I'll post that recipe later, tomorrow perhaps.

I'd love to make some more of her recipes sometime in the future. Enjoy!