Crimini-Shingled Mahi Mahi with Garlic Mashed Potatoes
Submitted by frog
Crimini-shingled mahi mahi: fish fillets crowned with thin-sliced mushrooms seared golden, served on garlic mashed potatoes with slow-roasted tomato petals. A restaurant-style seafood plate.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
45 minThis is a composed restaurant plate built on three carefully developed components: slow-roasted tomato petals, silky garlic mashed potatoes enriched with the herb-infused tomato oil, and mahi mahi fillets shingled with thin-sliced crimini mushrooms on top. Every element leaves a footprint on the next, so nothing tastes isolated.
The hour-long tomato roast is the flavor foundation. Plum tomatoes blanched, peeled, quartered, and slow-roasted with whole garlic cloves, fresh basil, and olive oil turns the ingredients into three separate components: jammy tomato petals, soft roasted garlic for the potatoes, and an olive oil that now carries all the tomato-herb perfume. The mashed potatoes use that oil plus hot cream and the mashed roasted garlic for a silky, deeply savory base. The fish gets its top shingled with paper-thin mushroom slices and seared mushroom-side-down until golden, then finished in the oven.
Chef Tips
- Use only firm, unblemished crimini or button mushrooms. Old mushrooms turn slimy and will not crisp properly.
- Slice the mushrooms as thin as a coin so they sear into a lacy, crisp shingle instead of steaming limp.
- Press the mushrooms firmly onto the fish before searing; they need direct contact to brown and adhere.
- Rice or food-mill the potatoes rather than whipping, which can turn them gluey.
Variations
- Swap mahi mahi for sea bass, halibut, or firm cod.
- Use a mix of crimini and oyster mushrooms for visual and textural variety.
- Drizzle the roasted-tomato olive oil around the finished plate as a sauce for a restaurant-style presentation.
Ingredients
Directions
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 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 purée in a food mill or use mixer to whip In the meantime, heat heavy cream and add 2 tablespoons 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 a top 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℉ (190℃). 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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