Crimini-shingled mahi mahi w/garlic mashed potatoes

Yield: 4 Servings

Measure Ingredient
6 \N Plum Tomatoes
4 tablespoons Olive Oil
7 \N Cloves Garlic; peeled
1 \N Sprig Fresh Basil
2 \N Sprigs Thyme
1 \N Sprig Fresh Rosemary -For The Potatoes---
1¼ pounds Russet Potatoes; peeled
1 cup Heavy Cream
2 tablespoons Olive Oil
\N \N Salt And Pepper To Season -For The Fish---
4 \N 7-Oz Mahi Mahi Fillets
8 \N Crimini Mushrooms
\N \N Salt And Pepper; to taste
2 tablespoons Olive Oil


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 200° for about 1 hour or until tender. Remove from oven; discard herbs. Reserve in separate bowls the garlic cloves, tomato petals and olive oil.


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.


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.

Serves 4


Recipe by: The Palm Beach Post 07/17/97 Posted to MC-Recipe Digest V1 #676 by Bill Spalding <billspa@...> on Jul 17, 1997

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