We have been eating lighter this past week and a half and....... yippee…………I have noticed it in my waistline! Diving head first into our cravings and indulgences has had a bit of backlash.
To quote Dave Matthews:
“I'm not satisfied, The hunger keeps on growing,
I eat too much
I drink too much
I want too much
Avocado, Mango and Cherry Tomato Salsa
Solution? Refocus. Redirect our meal planning to include more fresh ingredients, less fatty protein sources, fewer trips to the bread basket and portion control. We always have eaten fairly naturally and use fresh ingredients as much as possible. But those loaves of fresh bread have taken a toll! As have an over indulgences where cocktails and wine are concerned.
Which brings me to sharing this FANTASTIC fish and salsa dish I discovered in Bon Appetit.
This dog-eared copy of Bon Appetit features the dishy Gwyneth Paltrow on the cover and some of her recipes. Wow, as they state in the magazine, this girl can cook!
"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.
Easy to toss together. A tropical delight to enjoy. Now, what is a tropical grilled fish dish like this without a mojito. (It’s fine to imbibe once in awhile. Really)
A recipe destined to be a regular in our kitchen.
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
Gently combine the avocado, mango, tomatoes, basil, 1 tablespoon oil, and 1 tablespoon lime juice in a large bowl. Season salsa to taste with salt and pepper and set aside at room temperature, gently tossing occasionally.
Place fish fillets in a 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.
Meanwhile, Doug fired up the charcoal grill and contemplated making Mojitos. With fresh mint from our garden.
Grill fish, about 5 minutes per side, or as long as you need depending on the thickness of your fillets. Transfer to plates. Spoon mango-avocado salsa over fish. Squeeze a lime wedge over each and serve.
I will be sending this to CreamPuffs in Venice for her roundup of Magazine Monday. Surf over to visit the Creampuff and see what else is shaping up in her neck of the woods :-)