Seared Mahi-Mahi with Green Gazpacho Sauce

Ingredients

• 1.5 cups hothouse cucumber english coarsely chopped ()
• 0.5 cup cilantro leaves fresh coarsely chopped
• 6 ounces grape tomatoes red yellow halved
• 0.8 cup green onions coarsely chopped
• 1.5 teaspoons ground cumin 
• 28 ounce mahi-mahi fillets 
• 5.5 tablespoons olive oil divided
• 2.5 teaspoons serrano chiles seeded chopped
• 1.5 tablespoons balsamic vinegar white ()

Equipment

• bowl

Directions

1. Combine cucumber, onions, cilantro, 4 1/2tablespoons oil, 1 1/2 tablespoons vinegar,and chiles in processor. Using on/off turns,blend mixture until finely chopped.
2. Transferto bowl. Season with more vinegar, ifdesired, and salt and black pepper.
3. Sprinkle fish fillets on both sides withsalt, pepper, and cumin.
4. Heat remaining1 tablespoon oil in large nonstick skilletover medium-high heat.
5. Add fish and cook5 minutes. Turn over, cover, and cook untilfish is just opaque in center, 4 to 5 minutes.
6. Divide gazpacho sauce among 4 plates.Top each with 1 fish fillet. Scatter tomatoesatop and around fish and serve.
7. Per serving: Calories 361, Total fat 20g, Saturated Fat 3g, Cholesterol 151mg, Sodium 188mg, Carbohydrate 5g, Fiber 1g, Protein 39g
8. Nutrition Data
9. See Nutrition Data's complete analysis of this recipe ›