Crimini-Shingled Mahi Mahi With Garlic Mashed Potatoes

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

From The Palm Beach Post 07/17/97.

Ingredients Nutrition


  2. Cut a cross into the top of tomatoes and blanch in boiling water for 5 seconds.
  3. Drop into ice water to stop cooking.
  4. Peel, quarter and seed tomatoes.
  5. In a saucepan, combine olive oil, fresh herbs, garlic cloves and tomatoes.
  6. Cover and slowly roast in a preheated oven at 200F for about 1 hour or until tender.
  7. Remove from oven; discard herbs.
  8. Reserve in separate bowls the garlic cloves, tomato petals and olive oil.
  10. Boil peeled potatoes until fork tender in salted water.
  11. Strain and puree in a food mill or use mixer to whip.
  12. In the meantime, heat heavy cream and add 2 tbs. olive oil from the roasted tomatoes.
  13. With a fork, mash the roasted garlic (from above) and add potatoes and garlic into the hot cream.
  14. Stir with a wooden spoon until well incorporated.
  15. Season with salt and pepper and set aside.
  16. TO COOK FISH:.
  17. Use very firm crimini mushrooms or button mushrooms only.
  18. Cut off stems; slice mushrooms as thinly as possible.
  19. Shingle slice mushrooms atop the fillet.
  20. Season with salt and pepper just before searing the fish.
  21. In a sauté pan, add olive oil and sear fish fillet with the mushroom side down for 2 to 3 minutes or until mushrooms are golden.
  22. Turn fish and finish cooking in preheated oven at 375 for about 5 to 7 minutes depending on thickness of fish.
  23. Serve fish atop bed of garlic mashed potatoes, with roasted tomato petals around plate.