Alaskan Cod Seared with Green Gazpacho Sauce

Ingredients:
1 lb Alaskan cod boneless fillet
1½ cups English hothouse cucumber, coarsely chopped (about ½ large cucumber)
¾ cup green onions, coarsely chopped
½ cup fresh cilantro, coarsely chopped
2½ tsp serrano chiles, seeded and chopped (optional)
4 tbsp olive oil
1½ tbsp white balsamic vinegar or fresh lemon juice (add more to taste)
Salt, to taste

For Garnish
Cherry or grape tomatoes, halved

Directions
1. Cook the Fish
Heat oil in a nonstick skillet over medium-high heat.
Lightly salt the cod fillet and place it into the hot pan.
Cook for 3–4 minutes per side, or until golden and cooked through.
Remove from heat and place on a serving plate.

2. Prepare the Salsa
In a food processor, combine cucumber, green onions, cilantro, olive oil, and serrano chiles. Pulse until finely chopped but not pureed.
Transfer the mixture to a bowl and stir in 1½ tablespoons of white balsamic vinegar or lemon juice. Season with salt to taste.

Assemble and Serve
Spoon the fresh salsa over or alongside the cooked cod. Garnish with halved cherry or grape tomatoes.
Serve immediately with rice, couscous, or a crisp green salad.