Ingredients Jump to Instructions ↓

  1. 3 tomatoes , medium diced

  2. 1/2 bunch scallions, thinly sliced

  3. 2 red onions, small diced

  4. 1 teaspoon ground cumin , plus

  5. 1 tablespoon 1/3 cup olive oil, plus

  6. 1/3 cup 4 tablespoons aged Sherry vinegar

  7. 1 serrano, very finely diced Salt and freshly ground black pepper

  8. 8 ounces white beans Water, for boiling

  9. 1 bay leaf

  10. 1 white onion, cut into large diced

  11. 4 garlic cloves, sliced

  12. 2 tablespoons dry oregano

  13. 12 (3-ounce) mahi-mahi fillets, skin off Olive oil, for cooking

Instructions Jump to Ingredients ↑

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


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