Crimini-Shingled Mahi Mahi With Garlic Mashed Potatoes

Recipe Ingredients

6		Plum tomatoes
4 tablespoons	60ml	Olive oil
7		Garlic - peeled
1 section		Fresh basil
2 sections		Thyme
1 section		Fresh rosemary
		For The Potatoes
1 1/4 lbs	567g / 20oz	Russet potatoes - peeled
1 cup	237ml	Heavy cream
2 tablespoons	30ml	Olive oil
		Salt and pepper to season
		For The Fish
4		Mahi mahi fillets
8		Crimini mushrooms
		Salt and pepper - to taste
2 tablespoons	30ml	Olive oil

Recipe Instructions

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 saute 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.

Source:
The Palm Beach Post 07/17/97

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.