Recipe courtesy of Alex Garcia

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

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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
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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


  1. 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.
  2. 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.
  3. 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.
  4. In a food processor, puree beans and onion mixture. Season with salt and pepper. Set aside.
  5. 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.
  6. To serve, place puree in large serving platter. Set fish on top of puree and top with tomato relish.