Crimini-Shingled Mahi Mahi with Garlic Mashed Potatoes

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.