Pan Roasted Dorado, White Bean Mash, Tomato Relish

Name: Pan Roasted Dorado, White Bean Mash, Tomato Relish with Toasted Cumin and Aged Sherry Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tomatoes, medium diced, 1/2 bunch scallions, thinly sliced, 2 red onions, small diced, 1 teaspoon ground cumin, plus 1 tablespoon, and more.

Yes, Pan Roasted Dorado, White Bean Mash, Tomato Relish with Toasted Cumin and Aged Sherry Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions