Recipe courtesy of Alex Garcia
Pan Roasted Dorado, White Bean Mash, Tomato Relish with Toasted Cumin and Aged Sherry Vinaigrette
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 574
- Total Fat
- 31
- Saturated Fat
- 4
- Carbohydrates
- 33
- Dietary Fiber
- 8
- Sugar
- 5
- Protein
- 42
- Cholesterol
- 124
- Sodium
- 857
- Total: 1 hr 42 min
- Prep: 30 min
- Inactive: 2 min
- Cook: 1 hr 10 min
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.