Recipe information
Total Time
30 minutes
Yield
4 Servings
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
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Preparation
Step 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.
Step 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.
Step 3
Divide gazpacho sauce among 4 plates. Top each with 1 fish fillet. Scatter tomatoes atop and around fish and serve.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 377.36 %Calories from Fat 49.9 Fat (g) 20.90 Saturated Fat (g) 3.07 Cholesterol (mg) 144.86 Carbohydrates (g) 6.59 Dietary Fiber (g) 3.26 Protein (g) 37.46