Super Simple!

Bon jour! The J man and I have returned from galavanting around Europe. Sigh, it was tres magnifique! While in Paris, I read "My Life in France" by Julia Child and it was simply divine - all you foodies out there MUST read it! I garnered the following invariable advice from the Culinary Queen: "Learn how to cook - try new recipes, learn from your mistakes, be fearless, and above all have fun!"

On that advice, I got "Mastering the Art of French Cooking" whilst in Paris - I cannot wait to start trying it out and describing what I've discovered! We had so many amazing meals in Europe - I will post some pictures later this week. For now, here is a tasty, easy, weeknight meal. I had three girlfriends over when the J man was out of town, and I cannot believe how simple and elegant this Bon Appetit recipe turned out! You must try it!

Seared Mahi Mahi with Green Gazpacho Sauce

Bon Appetit, September 2009 ~ Serves 4

Ingredients

1 1/2 cups coarsely chopped English hothouse cucumber (about 1/2 large)

3/4 cup coarsely chopped green onions

1/2 cup coarsely chopped fresh cilantro

5 1/2 tablespoons olive oil, divided

1 1/2 tablespoons (or more) white balsamic vinegar (I used rice wine vinegar as I couldn't find white balsamic vinegar - I LOVE living in Northern Virginia. Love it. Seriously.)

2 1/2 teaspoons chopped seeded serrano chiles (Again, couldn't find serrano chiles in this fine city, so I used jalapenos - which were a tad bit hot, so I added more cilantro and cucumber to mellow it out)

4 7-8 ounce mahi-mahi fillets

1 1/2 teaspoons ground cumin

6 ounces small red and yellow cherry, pear, or grape tomatoes, halved

Instructions

* Combine cucumber, onions, cilantro, 4 1/2 tablespoons oil, 1 1/2 tablespoons vinegar, and chiles in processor (I used a blender). 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, 4-5 minutes (this technique steamed the fish - I would have preferred the fish to be browned...)

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

And in the sage words of Julia Child: Bon Appetit!