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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
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 8 ounce white beans
- Â Â 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
- Â Â Extra virgin olive oil for cooking
Direcciones
- 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.
- 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.
- 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.
- In a food processor, puree beans and onion mix. Season with salt and pepper. Set aside.
- 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.
- To serve, place puree in large serving platter. Set fish on top of puree and top with tomato relish.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 6 servings | |
| Calories 390 | |
| Calories from Fat 221 | 57% |
| Total Fat 25.0g | 31% |
| Saturated Fat 3.5g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 23mg | 1% |
| Potassium 985mg | 28% |
| Total Carbs 32.64g | 9% |
| Dietary Fiber 8.1g | 27% |
| Sugars 5.36g | 4% |
| Protein 11.39g | 18% |
