Seared Mahi-Mahi with Green Gazpacho Sauce

Ingredients for Seared Mahi-Mahi with Green Gazpacho Sauce

• 350ml coarsely chopped English hothouse cucumber (about 1/2 large)

• 120g coarsely chopped spring onions

• 1/2 cup coarsely chopped fresh coriander

• 80ml olive oil, divided

• 1 1/2 tablespoons (or more) white balsamic vinegar

• 2 1/2 teaspoons chopped seeded serrano chillies

• 4 7-to 230g mahi-mahi fillets

• 1 1/2 teaspoons ground cumin

• 170g small red and yellow cherry, pear, or grape tomatoes, halved

How to make Seared Mahi-Mahi with Green Gazpacho Sauce

Combine cucumber, onions, coriander, 4 1/2 tablespoons oil, 1 1/2 tablespoons vinegar, and chillies 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 centre, 4 to 5 minutes.

Divide gazpacho sauce among 4 plates. Top each with 1 fish fillet. Scatter tomatoes atop and around fish and serve.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.