1 1/2cupscoarsely chopped English hothouse cucumber (about 1/2 large)
3/4cupcoarsely chopped green onions
1/2cupcoarsely chopped fresh cilantro
5 1/2tablespoonsolive oil, divided
1 1/2tablespoons(or more) white balsamic vinegar
2 1/2teaspoonschopped seeded serrano chiles
47- to 8-ounce mahi-mahi fillets
1 1/2teaspoonsground cumin
6ouncessmall red and yellow cherry, pear, or grape tomatoes, halved
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 serv
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Cooking is my outlet. I love the creative process of integrating complimentary flavors and ingredients and the result being a dish I can only describe as culinary magic. Since I can remember, I’ve been in the kitchen. The fondest memories of my beloved grandmother Corina, are food-centered whether helping with Sunday dinner and holiday meals or watching Julia Roberts and Jacques Pepin. I feel closer to her each time I’m in the kitchen with my daughter. sees
This blog will feature the most consistent ingredient in my life…food and the dining experience. I will post my own recipes, post interesting food-related web articles, try recipes from cookbooks and shows as well as share my personal dining experiences.