Pan Roasted Dorado, White Bean Mash, And Tomato Relish

Recipe Ingredients

3		Tomatoes - medium diced
1/2		Scallions - thinly sliced
2		Red onions - small diced
1 teaspoon	5ml	Ground cumin - plus
1 tablespoon	15ml	Ground cumin
2/3 cup	157ml	Olive oil - divided
4 tablespoons	60ml	Aged Sherry vinegar
1		Serrano - very finely diced
		Salt - to taste
		Freshly-ground black pepper - to taste
8 oz	227g	White beans
		Water - for boiling
1		Bay leaf
1		White onion - cut large dice
4		Garlic cloves - sliced
2 tablespoons	30ml	Dry oregano
12		Mahi-mahi fillets - (3 oz ea) - skin off
		Olive oil - for cooking

Recipe Instructions

In a mixing bowl, combine tomatoes, scallions, red onions, 1 teaspoon cumin, 1/3 cup of the 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.

This recipe yields 6 servings.

Source:
MELTING POT with Alex Garcia - (Show # MP-1C19) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.