Seared Mahi-Mahi (Or Tilapia) With Green Gazpacho Sauce

Submitted by blucoat

"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)."

 

• Ready In: 25mins
• Ingredients: 9
• Serves: 4

ingredients

• 354.88 ml coarsely chopped English cucumbers (about 1/2 large)
• 177.44 ml coarsely chopped green onion
• 118.29 ml coarsely chopped fresh cilantro
• 81.34 ml olive oil, divided
• 22.18 ml white balsamic vinegar (or more, to taste)
• 12.32 ml chopped seeded serrano chilies or 2.46 ml hot pepper flakes
• 4 (680.38-907.18 g) tilapia fillets or (680.38-907.18 g) mahi mahi fillets
• 7.39 ml ground cumin
• 170.09 g small cherry tomatoes (use a mixture of yellow and red for more colour) or 170.09 g grape tomatoes, halved (use a mixture of yellow and red for more colour)

directions

1. 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.
2. 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.
3. Divide gazpacho sauce among 4 plates. Top each with 1 fish fillet. Scatter tomatoes atop and around fish and serve.

Reviews

[LaBcook]

This was a nice light meal, and it makes a beautiful presentation. I got lots of compliments from my date. Next time I may keep some of the seeds in the chili, I would have liked a bit more spice in the sauce.