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

Recipe courtesy of Alex Garcia

Watch how to make this recipe.

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

Name: Pan Roasted Dorado, White Bean Mash, Tomato Relish with Toasted Cumin and Aged Sherry Vinaigrette
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT1H42M0.000S
Yield: 6 servings
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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Level: Easy
Total: 1 hr 42 min

Prep: 30 min
Inactive: 2 min
Cook: 1 hr 10 min

Yield: 6 servings

Level: Easy
Total: 1 hr 42 min

Prep: 30 min
Inactive: 2 min
Cook: 1 hr 10 min

Yield: 6 servings

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

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

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