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

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

Instructions

1. In a mixing bowl, combine tomatoes, scallions, red onions, 1 teaspoon cumin, 1/3 cup olive oil, sherry vinegar, and serrano.
2. Season with salt and pepper, to taste.
3. Set aside for 2 hours.
4. In a large stock pot place white beans and cover with 3 times the amount of water.
5. Add bay leaf.
6. Boil until beans are tender at least 1 hour.
7. Strain beans.
8. In a medium size saute pan, saute onions and garlic with 1/3 cup olive oil until translucent.
9. Add oregano and 1 tablespoon cumin until aromatic.
10. In a food processor, puree beans and onion mixture.
11. Season with salt and pepper.
12. Set aside.
13. Season the mahi mahi with salt and pepper.
14. In a medium size saute pan, heat a little olive oil and cook the mahi mahi for 3 to 4 minutes on each side.
15. To serve, place puree in large serving platter.
16. Set fish on top of puree and top with tomato relish.