CRIMINI-SHINGLED MAHI MAHI WITH GARLIC MASHED POTATOES

Steps:

• 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.