Blender - For making the Green Gazpacho sauce smooth and well-blended.
Skillet - Used to sear Mahi Mahi fillets for a crusty exterior while keeping inside moist.
Spatula - Aids in flipping fish during cooking without causing damage.
Mixing Bowls - Assemble ingredients and prepare gazpacho components separately before mixing.
Cutting Board - Provides a surface to safely chop vegetables for the recipe or garnishes.
Measuring Cups and Spoons - Ensures accurate measurement of liquid ingredients in gazpacho.
Food Processor (Optional) - Processes larger quantities of vegetables efficiently for making gazpacho base.
Tongs - Utilized for flipping Mahi Mahi fillets during cooking.
Serving Platter - Presents the dish in an appealing manner, combining seared fish and gazpacho sauce.
Colander - Strains excess liquid from vegetables or rinses produce.
Dice Knife (Optional) - Efficiently prepares ingredients for saving time with uniform pieces.
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
2 1/2 teaspoons chopped seeded serrano chiles
4 7-to 8-ounce mahi-mahi fillets
1 1/2 teaspoons ground cumin
6 ounces small red and yellow cherry, pear, or grape tomatoes, halved
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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