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Receta Pan Roasted Dorado, White Bean Mash, And Tomato Relish

by Global Cookbook

Ingredientes

3 x tomatoes medium diced 1/2 bn scallions thinly sliced 2 x red onions small diced 1 tsp grnd cumin plus 1 Tbsp. grnd cumin 2/3 c. extra virgin olive oil divided 4 Tbsp. aged Sherry vinegar 1 x serrano very finely diced     Salt to taste

Freshly-grnd black pepper to taste 8 ounce white beans     Water for boiling 1 x bay leaf 1 x white onion cut large dice 4 x garlic cloves sliced 2 Tbsp. dry oregano 12 x mahi-mahi fillets - (3 ounce ea) skin off     Extra virgin olive oil for cooking

Direcciones

1. In a mixing bowl, combine tomatoes, scallions, red onions, 1 tsp. cumin, 1/3 c. of the extra virgin olive oil, sherry vinegar, and serrano. Season with salt and pepper, to taste. Set aside for 2 hrs.
2. In a large stock pot place white beans and cover with 3 times the amount of water. Add in bay leaf. Boil till beans are tender at least 1 hour. Strain beans.
3. In a medium-size saute/fry pan, saute/fry onions and garlic with 1/3 c. extra virgin olive oil till translucent/soft. Add in oregano and 1 Tbsp. cumin till aromatic.
4. In a food processor, puree beans and onion mix. Season with salt and pepper. Set aside.
5. Season the mahi mahi with salt and pepper. In a medium-size saute/fry pan, heat a little extra virgin olive oil and cook the mahi mahi for 3 to 4 min on each side.
6. To serve, place puree in large serving platter. Set fish on top of puree and top with tomato relish.
7. This recipe yields 6 servings.

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