PAN ROASTED DORADO, WHITE BEAN MASH, TOMATO RELISH WITH TOASTED CUMIN AND AGED SHERRY VINAIGRETTE

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

Provided by Food Network

Time 1h42m

Yield 6 servings

Number Of Ingredients 16

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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

Steps:

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.