Crimini-shingled mahi mahi w/garlic mashed potatoes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Plum Tomatoes | |
| 4 | tablespoons | Olive Oil |
| 7 | Cloves Garlic; peeled | |
| 1 | Sprig Fresh Basil | |
| 2 | Sprigs Thyme | |
| 1 | Sprig Fresh Rosemary -For The Potatoes--- | |
| 1¼ | pounds | Russet Potatoes; peeled |
| 1 | cup | Heavy Cream |
| 2 | tablespoons | Olive Oil |
| Salt And Pepper To Season -For The Fish--- | ||
| 4 | 7-Oz Mahi Mahi Fillets | |
| 8 | Crimini Mushrooms | |
| Salt And Pepper; to taste | ||
| 2 | tablespoons | Olive Oil |
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 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.
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.
Serves 4
billspa@...
Recipe by: The Palm Beach Post 07/17/97 Posted to MC-Recipe Digest V1 #676 by Bill Spalding <billspa@...> on Jul 17, 1997