Seared Mahi Mahi Or Tilapia With Green Gazpacho Sauce
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).
Steps
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.
Ingredients
english cucumbers, green onion, fresh cilantro, olive oil, white balsamic vinegar, serrano chilies, halibut fillets, ground cumin, cherry tomatoes