Saturday, August 29, 2009

Monday - Seared Mahi-Mahi with Green Gazpacho Sauce 8/31

Seared Mahi-Mahi With Green Gazpacho Sauce
From my bon appetit Magazine

1 and ½ cups coarsely chopped English hothouse cucumber (about ½ a large one)
¾ cup coarsely chopped green onions
½ cup coarsely chopped fresh cilantro
5 and ½ TBS olive oil, divided
1 and ½ TBS balsamic vinegar (I used much more)
2 and ½ tsp chopped, seeded Serrano chiles
4 7-8 ounce mahi-mahi fillets
1 and ½ tsp ground cumin
6 ounces small cherry tomatoes

Combine cucumber, onions, cilantro, 4 and ½ TBS olive oil, 1 and ½ TBS vinegar and chiles in a food processor. Blend until finely chopped. Transfer to a bowl and then taste b/c you may want to add more vinegar; I did. You could also add salt and pepper.

Sprinkle both sides of fish with salt, pepper, and cumin. Heat the rest of the oil in a skillet, add fish and cook until it is opaque in the center (4-5 min/side)

Now serve on a plate topped with tomatoes and topped with sauce.

You may want to add a bag of salad to this.

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