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).

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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)

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.