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Crimini-shingled Mahi Mahi W/garlic Mashed Potatoes
Yield: 4 Servings
Ingredients and directions for this recipe
6 Plum Tomatoes
4 tb Olive Oil
7 Cloves Garlic; peeled
1 Sprig Fresh Basil
2 Sprigs Thyme
1 Sprig Fresh Rosemary
---For The Potatoes---
1 1/4 lb Russet Potatoes; peeled
1 c Heavy Cream
2 tb 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 tb Olive Oil
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
saut?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
See also:
Previous recipe Crimean Apricot Cream Delight
Next recipe Crimsel/passover Muffins (kosher For Passover)
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