It’s just now warm enough to start considering gazpacho as a valid meal choice in my book, which is why I modified this grilled mahi mahi with green gazpacho sauce recipe to my own tastes. The spicyness of serrano chilies and cumin are balanced out by the cool sweetness of English Cucumber and the amazing punch of Cilantro in this quick, light and healthy dish.

If there’s one thing that I really love about the onset of warmer weather is the availability of some of my favorite herbs and vegetables and getting my own stuff right from our garden. While our little patch isn’t there just yet, we have been seeing some great ingredients in our local fruit and vegetable market.

This recipe is a flavor bomb of delicious green veggies and is incredibly quick. If you make the gazpacho ahead of time, you only need to season mahi-mahi fillets and give them a quick grill for 5 to 6 minutes per side and you’re at the table depending on what sides you’re looking to serve with it. Here’s how this one’s done.

Ingredients

• 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
• 2 to 3 cloves of peeled and smashed garlic
• 5 tablespoons olive oil
• 2 tablespoons white balsamic vinegar
• 2 chopped seeded serrano chiles (i remove the ribs as well before chopping)
• 2 7-to 8-ounce mahi-mahi fillets
• 1 1/2 teaspoons ground cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 3 ounces small red and yellow cherry, pear, or grape tomatoes, halved
• 1 1/2 tablespoons kosher salt
• Ground black pepper to taste

Preparation:

Combine cucumber, onions, cilantro, garlic, olive oil, vinegar, and chiles in processor. Use a combination of on off turns or grinds and chops, blending the mixture until finely chopped. The consistency should be a wet, loose paste that has the consistency of a thicker soup.

Transfer to bowl. Season with more vinegar, if desired, and salt and black pepper.

Sprinkle fish fillets on both sides with salt, pepper, garlic powder, onion powder and cumin.

Heat 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, about 5 minutes.

Use a serving spoon to create a pool of gazpacho on two plates. Top each with 1 fish fillet. Scatter tomatoes atop and around fish and serve.

And that’s all there is to it. This is a really refreshing, tasty dish that blends a good mix of heat and power punch of delcious green veggies. Let me know if you try it. If you use the amounts above, you’ll undoubtably have leftover Gazpacho sauce that will be a fantastic quick lunch or salad dressing. Enjoy!