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This bright and flavourful gazpacho sauce would taste great on almost anything! The dish presents beautifully, is light-tasting and easy to prepare, perfect for the summer when tomatoes are at their peak. The recipe is from Bon Appétit Magazine (Sept. 2009).
- 1 1⁄2 cups coarsely chopped English cucumbers (about 1/2 large)
- 3⁄4 cup coarsely chopped green onion
- 1⁄2 cup coarsely chopped fresh cilantro
- 5 1⁄2 tablespoons olive oil, divided
- 1 1⁄2 tablespoons white balsamic vinegar (or more, to taste)
- 2 1⁄2 teaspoons chopped seeded serrano chilies or 1⁄2 teaspoon hot pepper flakes
- 4 (6 -8 ounce) halibut fillets or 4 (6 -8 ounce) tilapia fillets or 4 (6 -8 ounce) mahi mahi fillets
- 1 1⁄2 teaspoons ground cumin
- 6 ounces small cherry tomatoes (use a mixture of yellow and red for more colour) or 6 ounces grape tomatoes, halved (use a mixture of yellow and red for more colour)
- 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.