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

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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