Title: Crimini-Shingled Mahi Mahi W/garlic Mashed Potatoes
Categories: Shellfish Main
Yield: 4 Servings

6		Plum Tomatoes
4	tb	Olive Oil
7		Cloves Garlic -- peeled
1		Sprig Fresh Basil
2		Sprigs Thyme
1		Sprig Fresh Rosemary
1 1/4	lb	Russet Potatoes -- peeled
1	c	Heavy Cream
2	tb	Olive Oil
		Salt And Pepper To Season
4		7 Oz.
8		Crimini Mushrooms
		Salt And Pepper -- to taste
2	tb	Olive Oil
		Mahi Mahi Fillets

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@icanect.net

Recipe By : The Palm Beach Post 07/17/97

From: Bill Spalding Date: 17 Jul 97 Eat-L List (Recipes And Food Folklore) Ä

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