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

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Instructions

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.
2. 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.
3. 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.
4. In a food processor, puree beans and onion mixture. Season with salt and pepper. Set aside.
5. 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.
6. To serve, place puree in large serving platter. Set fish on top of puree and top with tomato relish.