Crimini-Shingled Mahi Mahi With Garlic Mashed Potatoes

Submitted by lazyme

"From The Palm Beach Post 07/17/97."

 

• Ready In: 1hr 20mins
• Ingredients: 14
• Serves: 4

ingredients

• 6 plum tomatoes
• 59.16 ml olive oil
• 7 garlic cloves, peeled
• 1 sprig fresh basil
• 2 sprig thyme
• 1 sprig fresh rosemary

• Potatoes

• 566.99 g russet potatoes, peeled
• 236.59 ml heavy cream
• 29.58 ml olive oil
• salt and pepper (to season)

• Fish

• 4 (793.78 g) mahi mahi fillets
• 8 cremini mushrooms
• salt and pepper, to taste
• 29.58 ml olive oil

directions

1. TO ROAST TOMATOES:

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.

9. TO MAKE MASHED POTATOES:

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.