Avocado Mango Topped Chicken
Why I Love This Recipe
"This looked and sounded so good, but didn't want the Mahi Mahi, so I substituted Chicken...YUM!"
~ Judy Adapted by Bobby Flay's Tirado de Mahi Mahi
Ingredients You'll Need
1 cup Ruby Red Grapefruit Juice
1/4 Tbsp Red Wine Vinegar & Olive Oil
2 Tbsp Honey
Salt & Pepper
1 small Spanish Onion, Halved & Thinly Sliced
1 Jalapeno Pepper, Thinly Sliced
3 lb Center Cut Mahi Mahi OR Chicken Breasts
Canola Oil For Brushing
1 Tbsp Sweet Paprika
2 1/2 tsp Cumin
1 Avocado, Halved, Peeled & Diced
1 Ripe Mango, Halved, Peeled & Diced
1/4 cup Fresh Cilantro, Chopped
Directions
*Whisk together the juice, 1/4 cup vinegar, 1/4 cup olive oil, honey, and salt & pepper to taste
*Add onions & jalapeno, toss to coat, and let sit at room temperature while you grill
Heat grill to medium-high and brush the fish or chicken on one side with oil and sprinkle with salt & pepper
*Place the spice-rubbed side down on the grill, cover, and cook until the first side is crusty and golden brown - 5 to 6 minutes
*Flip and cook uncovered another 5 minutes or so (if doing the fish, until just barely cooked through - if chicken, cook thoroughly)
If doing fish, place fish on platter and top with onion mixture; let sit at room temperature for 30 minutes to 1 hour
*While fish cures, or as chicken is done, make the avocado/mango topping
*Put avocado and mango in large bowl, add the remaining Tbsp of olive oil, remaining Tbsp of red wine vinegar, 1/2 tsp cumin, cilantro, and season with salt & pepper; toss gently to combine
*Scrape most of the onion mixture off the fish, spoon the mango mixture across the top, and garnish with cilantro leaves, if desired
Recipe Tips
*If you are using chicken instead of Mahi Mahi, you can use the onion mixture as marinade before grilling the chicken - it works better than having to put on the mixture to take right back off once avocado/mango topping is ready...marinade at least 30 minutes and then grill as normal, adding topping when served
