Seared Mahi-Mahi (Or Tilapia) With Green Gazpacho Sauce

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 tilapia fillets or mahi mahi fillets
• 1 1/2 teaspoons ground cumin
• 6 ounces small cherry tomatoes or grape tomatoes, halved (use a mixture of yellow and red for more colour)

Directions

1. 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. 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. 3

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