Wednesday, April 11, 2012

What's for Dinner? Cod with Gazpacho

My friend Steve from Oui Chef has some great weeknight recipes that he cooks with his kids. I am always inspired.

You can use any white fish here. The original recipe from Bon Appetit calls for Mahi Mahi, but I liked that Steve used cod, because I can always get nice wild cod and it doesn't break the bank.

I omitted the serrano chili from the original recipe, and Steve added garlic to his gazpacho, so you can play with this recipe a little.

The best thing about this recipe is that you can prepare the gazpacho sauce ahead and leave it in a container in the fridge for a few hours, so all you have to do is sear the fish and dinner is ready.

Though this recipe calls for 4 portions of fish, the two of us ate the entire bowl of gazpacho, so keep that in mind if you love gazpacho (I wish I had made more of the sauce, I would've eaten it for lunch the next day).

So easy and delicious!

File this under skinny and healthy, which I always aspire to be.

Cod with Gazpacho (adapted from Oui Chef & Bon Appetit)

1/2 large English cucumber, coarsely chopped
3/4 cup coarsely chopped scallions
3/4 cup coarsely chopped fresh cilantro
5 tbsp olive oil
2 tbsp white balsamic vinegar
1 large jalapeño pepper, seeded and coarsely chopped (optional)
4 fish filets, 6 oz. each (such as cod, mahi-mahi, or halibut)
halved grape or cherry tomatoes and fresh chives for garnish

Combine the cucumber, scallions, jalapeño, cilantro, oil, and the balsamic in the bowl of a food processor. Pulse the machine to create the sauce, making sure not to overdo it, you do want some texture like a chunky pesto. Cover and chill until ready to use.

Heat some olive oil in a large non-stick skillet over medium-high heat. Season both sides of each fish filet with with kosher salt and freshly ground pepper to taste.

When the pan is very hot, place the fish in the pan and cook 4 minutes, undisturbed. Flip over and cook another 4 minutes or so, until the fish is just opaque, but firm. You will have a nice crust.

Spoon the gazpacho into bowls and place a piece of fish on top of the green yummy sauce.
Garnish with little cherry or grape tomato halves and sprinkle with chives.

Voila! Dinner is served.

Pin It


The Short (dis)Order Cook said...

NIce dish! I have some cilantro and scallions at home that need to be used and I need an idea for my husband's dinner tomorrow. I think I have my answer!

Anonymous said...

I want that. It's great how much GREEN there is in your blog recently - Spring Has Sprung!

Stacey Snacks said...

I was thinking the same thing, a lot of green how come I'm not losing weight???

Eileen said...

Oh yum! I'm saving this recipe for when I have a garden full of cilantro.

Rosita Vargas said...

Hermoso y delicioso gazpacho una delicia saludable me encanta,abrazos hugs,hugs.

Rosita Vargas said...

Hermoso y delicioso gazpacho una delicia saludable me encanta,abrazos hugs,hugs.

Lisa said...

Totally my kind of dish!!
I'll be making this FOR SURE!!
Thanks again Stacey!

Proud Italian Cook said...

That looks so good Stace! What a great healthy way to prepare fish, love it!

Oui, Chef said...

I love that you tried this, Stacey and so happy that you both liked it. Beautiful sear on the fish....perfection!

Lori Lynn said...

This is my kind of recipe.
Love it.

Food Jaunts said...

What a great idea! That gazpacho looks so fresh and tasty. Unfortunately my husband hates cucumbers (how weird is that?!). Any idea of what I could use instead of cucumber? Your fish looks perfectly seared.