Crimini-Shingled Mahi Mahi With Garlic Mashed Potatoes

Course : Seafoods
Serves: 4
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6 medium plum tomatoes
4 tablespoons olive oil
7 cloves garlic -- peeled
1 sprig fresh basil
2 sprigs thyme
1 sprig fresh rosemary
---for the potatoes---
1 1/4 pounds russet potatoes -- peeled
1 cup heavy cream
2 tablespoons olive oil
1 teaspoon salt and pepper to season
---for the fish---
4 fillets mahi mahi fillets 7 oz
8 medium crimini mushrooms
1 teaspoon salt and pepper -- to taste
2 tablespoons olive oil

Preparation / 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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