14 hours ago
Wednesday, April 11, 2012
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.