Best Seared Mahi Mahi With Green Gazpacho Sauce Recipes

Seared Mahi-Mahi With a Garlic-Sesame Crust and Asparagus Relish image

Provided by GothicGranola

Categories Mahi Mahi

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

28 ounces mahi mahi fillets
salt & freshly ground black pepper
1 1/2 cups sesame seeds
5 teaspoons chopped garlic
1/2 cup unsalted butter, softened
3 tablespoons olive oil
24 pencil-thin asparagus spears, steamed
1 teaspoon chopped garlic
4 teaspoons chopped pickled ginger
1 medium tomatoes, peeled, seeded, and diced
1 yellow bell pepper, cleaned and diced
salt
fresh ground white pepper
1 cup black sesame dressing
4 basil sprigs, for garnish

Steps:

Season each fish fillet with salt and pepper and set aside.
Mix the sesame seeds and garlic into the softened butter, adding salt and pepper to taste. Spread top of the fish fillets with the mixture to form a 1/4-inch crust.
Pout the olive oil into a heated wok or nonstick skillet. When the oil is hot, sear each fillet on both sides and top and bottom. Be careful not to overcook the fish. When cooked, in about 1 minute, transfer to a warm plate and garnish with basil. Serve with Asparagus Relish.
Asparagus Relish:.
Combine asparagus, garlic, ginger, tomato, bell pepper, salt and pepper and Black Sesame Dressing in a medium mixing bowl, stirring well. Refrigerate until ready to use.

Nutrition Facts : Calories 1086.4, Fat 89.4, SaturatedFat 24, Cholesterol 205.8, Sodium 812.1, Carbohydrate 27.2, Fiber 9.7, Sugar 7.3, Protein 51.6

Seared Mahi-Mahi with Green Gazpacho Sauce image

Provided by Bon Appétit Test Kitchen

Yield Makes 4 servings

Number Of Ingredients 9

1 1/2 cups coarsely chopped English hothouse cucumber (about 1/2 large)
3/4 cup coarsely chopped green onions
1/2 cup coarsely chopped fresh cilantro
5 1/2 tablespoons olive oil, divided
1 1/2 tablespoons (or more) white balsamic vinegar
2 1/2 teaspoons chopped seeded serrano chiles
4 7-to 8-ounce mahi-mahi fillets
1 1/2 teaspoons ground cumin
6 ounces small red and yellow cherry, pear, or grape tomatoes, halved

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.