Pan Roasted Dorado, White Bean Mash, Tomato Relish with Toasted Cumin and Aged Sherry Vinaigrette

Recipe courtesy Alex Garcia
TOTAL TIME: 1 hr 42 min
Prep: 30 min
Inactive Prep: 2 min
Cook: 1 hr 10 min
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 3 tomatoes, medium diced
  • 1/2 bunch scallions, thinly sliced
  • 2 red onions, small diced
  • 1 teaspoon ground cumin, plus 1 tablespoon
  • 1/3 cup olive oil, plus 1/3 cup
  • 4 tablespoons aged Sherry vinegar
  • 1 serrano, very finely diced
  • Salt and freshly ground black pepper
  • 8 ounces white beans
  • Water, for boiling
  • 1 bay leaf
  • 1 white onion, cut into large diced
  • 4 garlic cloves, sliced
  • 2 tablespoons dry oregano
  • 12 (3-ounce) mahi-mahi fillets, skin off
  • Olive oil, for cooking
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Directions

In a mixing bowl, combine tomatoes, scallions, red onions, 1 teaspoon cumin, 1/3 cup olive oil, sherry vinegar, and serrano. Season with salt and pepper, to taste. Set aside for 2 hours.

In a large stock pot place white beans and cover with 3 times the amount of water. Add bay leaf. Boil until beans are tender at least 1 hour. Strain beans.

In a medium size saute pan, saute onions and garlic with 1/3 cup olive oil until translucent. Add oregano and 1 tablespoon cumin until aromatic.

In a food processor, puree beans and onion mixture. Season with salt and pepper. Set aside.

Season the mahi mahi with salt and pepper. In a medium size saute pan, heat a little olive oil and cook the mahi mahi for 3 to 4 minutes on each side.

To serve, place puree in large serving platter. Set fish on top of puree and top with tomato relish.

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