Pan Roasted Dorado, White Bean Mash, Tomato Relish With Toasted Cumin And Aged Sherry Vinaigrette
Serves: 5
Carter Wolf
1 January 1970
Based on User reviews:
48
Spice
46
Sweetness
54
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
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