Crimini-Shingled Mahi Mahi With Garlic Mashed Potatoes

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READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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