As winter beats a hasty retreat here in the Northeast, my thoughts are turning to vibrant, fresh and lighter spring dishes. While this gazpacho sauce is certainly something that you could make year round, it's bright-green hue just screams spring, don't you think?
I first saw this recipe in Bon Appétit a few years back, and the sauce looked so beautiful that I knew I'd have to try it one day. Be careful not to over-process the sauce as the crunch from the cukes adds a welcome texture to the finished dish, but by all means play with the other ingredients to make this plate your own. Feel like adding basil, tarragon, thyme, or dill to the sauce? Go ahead….I'll never tell.
This is one of those dishes that's so pretty you may think it too fussy for a weeknight meal, but it's so quick to put on the table that I ask that you not just save it for company. One skillet, a cutting board and the bowl of a food processor are all you need to put this healthy and refreshing meal on your table in about 1/2 hour, start to finish. Really, I'm not kidding.
Pretty much any fish would work well here, we used cod (and salmon for Peyton), but swordfish, bass, halibut or monkfish would be terrific as well.
Cheers – Steve
- 1/2 large English cucumber, coarsely chopped
- 3/4 cup coarsely chopped scallions
- 3/4 cup coarsely chopped fresh cilantro
- 6 tablespoons EVOO, divided
- 2 tablespoons white balsamic vinegar (or more to taste)
- 1 large jalapeño pepper, seeded and coarsely chopped
- 1 clove garlic, roughly chopped
- 4 6-8 ounce fish filets (such as cod, mahi-mahi, halibut, or salmon)
- halved grape tomatoes and fresh chives for garnish
- Combine the cucumber, scallions, jalapeño, cilantro, garlic, 5 tablespoons of the EVOO, 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 here, not a perfectly smooth sauce. remove the sauce to a bowl and adjust seasoning to your taste with more EVOO, balsamic or salt and pepper. Cover and chill until ready to use.
- Heat remaining tablespoon of EVOO in a large non-stick skillet over medium-high heat. Season both sides of each fish filet with with kosher salt and freshly ground white pepper to taste. When hot, slip the fish into the pan giving it a quick shake as you place each piece in the pan to keep it from sticking. Cook 4-5 minutes on the first side, then carefully flip them and cook another 3-4 until the filet is just opaque, but still very moist in the center.
- To serve, you can simply spoon some sauce into a shallow bowl and top with a piece of fish, and sprinkle with tomato halves and some fresh chives. Or, for a little more substantial plate, do what we did and spoon some of your favorite smashed potatoes into the center of the bowl, surround with some sauce and top with the fish, tomatoes and chives. Either way, you're in for a fresh and healthy treat for dinner!