Pan Roasted Dorado, White Bean Mash, Tomato Relish with Toasted Cumin and Aged Sherry Vinaigrette
- Total:
- 1 hr 42 min
- Prep:
- 30 min
- Inactive:
- 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
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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