Grilled Mahi Mahi With Gazpacho Vinaigrette

Ingredients

• The gazpacho vinaigrette:
• 3/4 pound fresh tomatoes, peeled and seeded
• 1/4 red onion
• 2 cloves garlic, peeled
• 3 ounces peeled English cucumber (about 1/3 of a cucumber)
• 2 tablespoons unsalted tomato juice
• 2 to 3 tablespoons sherry vinegar
• 1/4 cup olive oil
• -- Kosher salt and ground black pepper, to taste
• The fish:
• 4 mahi mahi fillets, skin on, about 5 to 6 ounces each
• 3 tablespoons olive oil
• 1 small tomato, diced small, for garnish
• 1/4 peeled English cucumber, diced small, for garnish

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