Seared Halibut with Green Gazpacho

Inspired by Bon Appetit (September 2009)

By the end of the summer, you’ve probably made a batch or two of traditional gazpacho with all those glorious tomatoes you either grew yourself or picked up at your local market. This dish offers a twist on an old classic with a new starring role for the tomatoes. You will find that the fresh flavors of summer still come through. We like to serve this with oven-roasted potatoes.

  • 1/2 large English cucumber, coarsely chopped with skin on
  • ½ cup chopped green onions, white and light green parts
  • ½ cup chopped fresh flat leaf (Italian) parsley
  • 1 generous handful mint leaves, washed and dried
  • 5 tablespoons olive oil, divided
  • 1 tablespoons white balsamic vinegar
  • Kosher salt
  • Black pepper
  • 4 halibut filets (6-8 ounces each)
  • 1 teaspoon ground cumin
  • 6 oz. red and yellow cherry or grape tomatoes, halved
  • In a food processor, combine cucumber, green onions, parsley, mint, olive oil and white balsamic vinegar. Pulse until finely chopped but not yet pureed. Place mixture in a bowl and season with kosher salt, fresh black pepper and if desired, a few more drops of balsamic vinegar. Set aside.
  • Sprinkle both sides of halibut filets with kosher salt, pepper and cumin. In a large skillet, heat remaining tablespoon of olive oil over medium-high heat. Cook fish about 5 minutes on one side, then turn and cook until fish is just opaque in the center (about another 4-5 minutes).
  • To serve, place green gazpacho on plates and top with fish, then a handful of halved tomatoes.
  • Quick Tips
  • If your fishmonger does not have fresh halibut in stock, try the vacuum-packed frozen variety. If you don’t remember to thaw them in the fridge the night before, you can set them in a pan of cold water to thaw for about 30 minutes before seasoning them.
  • Many kids don’t like anything green. The mild flavors in this dish are friendly to young palates, but if you are sure your child won’t touch anything green simply serve the fish alone and offer a side of the sauce for dipping. I always encourage my kids to at least try. Often, if you allow the child to help make the dish, they might be more willing to try it. Operating the pulse button on the food processor can be fun!
  • Any ripe tomato variety works here. Use whatever you have on hand if you don’t have cherry or grape tomatoes.

Preparation time: 15 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

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