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).
Provided by blucoat
Categories Halibut
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- 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.
- Divide gazpacho sauce among 4 plates. Top each with 1 fish fillet. Scatter tomatoes atop and around fish and serve.
Nutrition Facts : Calories 427.5, Fat 24, SaturatedFat 3.3, Cholesterol 70.3, Sodium 127, Carbohydrate 5, Fiber 1.4, Sugar 2.3, Protein 46.9
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love