Seared Mahi-Mahi with Green Gazpacho Sauce

Gazpacho (a traditional chilled soup that originated in Spain) becomes a sauce for fish fillets.
4 SERVINGS

September 2009

INGREDIENTS

  • 1 1/2 cups coarsely chopped English hothouse cucumber (about 1/2 large)
  • 3/4 cup coarsely chopped green onions
  • 1/2 cup coarsely chopped fresh cilantro
  • 5 1/2 tablespoons olive oil, divided
  • 1 1/2 tablespoons (or more) white balsamic vinegar
  • 2 1/2 teaspoons chopped seeded serrano chiles
  • 4 7- to 8-ounce mahi-mahi fillets
  • 1 1/2 teaspoons ground cumin
  • 6 ounces small red and yellow cherry, pear, or grape tomatoes, halved

PREPARATION

  • Combine cucumber, onions, cilantro, 4 1/2 tablespoons oil, 1 1/2 tablespoons vinegar, and chiles in processor. Using on/off turns, blend mixture until finely chopped. Transfer to bowl. Season with more vinegar, if desired, and salt and black pepper.
  • Sprinkle fish fillets on both sides with salt, pepper, and cumin. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add fish and cook 5 minutes. Turn over, cover, and cook until fish is just opaque in center, 4 to 5 minutes.
  • Divide gazpacho sauce among 4 plates. Top each with 1 fish fillet. Scatter tomatoes atop and around fish and serve.