This refreshing simple recipe for green gazpacho sauce is the supporting cast to the star of the show – your favorite firm white fish, such as Rockfish, Halibut or Mahi Mahi.



For the Gazpacho

2 medium cucumbers, peeled, seeded and chopped

1 bunch green onions, chopped

1/2 cup chopped cilantro

2 Serrano chills (or one jalapeño), seeded and chopped

4 Tbsp. olive oil

2 Tbsp. champagne vinegar

Salt and pepper

Combine all ingredients in a food processor and pulse a few times until mixture is finely chopped. Stir, taste and if needed, add more vinegar and salt.  Set aside.

For the fish

2 lbs. firm white fish (such as Rockfish, Halibut or Mahi-Mahi), cut into four filets

2 tsp. cumin

Salt and pepper

1-2 Tbsp. olive oil

Cherry tomatoes cut in half




Heat a sauté pan over medium-high flame and add the olive oil.

Start with one tablespoon and add more if necessary.  Dry the fish and season on both sides with the cumin, salt and pepper.

Sear for 4-5 minutes (or less depending on the thickness of your filets) on each side or until the fish flakes easily with a fork.

Divide the Gazpacho among 4 plates, top with the seared fish and the halved tomatoes.  Add a squeeze of lemon and serve

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