My son went fishing in Mexico and brought home the Mahi-Mahi that he caught. Luckily I found this recipe just in time.
Adapted from Bon Appetit Magazine
1 1/2 cups coarsely chopped English hothouse cucumber (about 1/2 large)
1/2 cup coarsely chopped fresh cilantro
5 1/2 tablespoons olive oil, divided
1 1/2 tablespoons (or more) white balsamic vinegar
1 jalapeno, chopped
4 7-to 8-ounce mahi-mahi fillets
1 1/2 teaspoons ground cumin
Combine cucumber, onions, cilantro, 4 1/2 tablespoons oil, 1 1/2 tablespoons vinegar, and chiles 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 15 minutes until side is crispy brown, then flip and do the same for the other side..
Serve with the spicy green sauce.