Seared Mahi-Mahi with Green Gazpacho Sauce
Post date
Friday, December 18, 2009 - 20:37
Source of Recipe
Bon Appétit | September 2009
Serves/Makes/Yields
4
Recipe Description
Gazpacho (a traditional chilled soup that originated in Spain) becomes a sauce for fish fillets.
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.
Nutrition Information
Per serving: Calories 361, Total fat 20g, Saturated Fat 3g, Cholesterol 151mg, Sodium 188mg, Carbohydrate 5g, Fiber 1g, Protein 39g