SEARED MAHI-MAHI WITH GREEN GAZPACHO SAUCE

1½ 	cups coarsely chopped English hothouse cucumber (about ½ large) 
¾ 	cup coarsely chopped green onions 
½ 	cup coarsely chopped fresh cilantro 
5½ 	tablespoons olive oil, divided
1½ 	tablespoons (or more) white balsamic vinegar
2½ 	teaspoons chopped seeded serrano chiles
4 	7- to 8-ounce mahi-mahi fillets 
1½ 	teaspoons ground cumin
6 	ounces small red and yellow cherry, pear, or grape tomatoes, halved

Combine cucumber, onions, cilantro, 4½ tablespoons oil, 1½ tablespoons vinegar, and chiles in processor. Using on/off turns, blend mixture until finely chopped. Transfer to bowl. Season with more vinegar, if desired, and salt and black pepper. Sprinkle fish fillets on both sides with salt, pepper, and cumin. Heat remaining 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, 4 to 5 minutes. Divide gazpacho sauce among 4 plates. Top each with 1 fish fillet. 

Scatter tomatoes atop and around fish and serve.

Gazpacho (a traditional chilled soup that originated in Spain) becomes a sauce for fish fillets.

4 SERVINGS