Stekt Mahi-Mahi med Grön Gazpachosås

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This elegant pan-seared mahi-mahi with green gazpacho sauce is a vibrant celebration of fresh, seasonal flavours. The meaty fish fillets are seasoned with earthy cumin and seared until perfectly crisp, providing a delicious contrast to the chilled, herb-flecked sauce. Using English cucumber, spring onions, and a hint of chilli, the gazpacho base offers a bright acidity that cuts through the richness of the fish, while a scatter of multi-coloured cherry tomatoes adds a final burst of sweetness and colour to the plate.

As a diabetes-friendly main course, this dish is naturally low in carbohydrates and rich in lean protein and heart-healthy fats from the olive oil. It is an ideal choice for a light summer dinner or a sophisticated weekend lunch that feels indulgent without being heavy. Serve this simple, nutritious meal on its own or with a side of steamed greens for a complete, balanced plate that is as healthy as it is visually stunning.

Ingredients for Seared Mahi-Mahi with Green Gazpacho Sauce

230g coarsely chopped English hothouse cucumber (about 1/2 large)
120g coarsely chopped spring onions
1/2 cup coarsely chopped fresh coriander
80 ml olivolja, uppdelad
1 1/2 tablespoons (or more) white balsamic vinegar
2 1/2 teaspoons chopped seeded serrano chillies
4 7-to 230g mahi-mahi fillets
1 1/2 teskedar malen kummin
170g small red and yellow cherry, pear, or grape tomatoes, halved

How to make Seared Mahi-Mahi with Green Gazpacho Sauce

Combine cucumber, onions, coriander, 4 1/2 tablespoons oil, 1 1/2 tablespoons vinegar, and chillies 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 centre, 4 to 5 minutes.

Divide gazpacho sauce among 4 plates. Top each with 1 fish fillet. Scatter tomatoes atop and around fish and serve.

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