Crimini-Shingled Mahi Mahi With Garlic Mashed Potatoes - cooking recipe

Ingredients

6 plum tomatoes
4 tablespoons olive oil
7 garlic cloves, peeled
1 sprig fresh basil
2 sprigs thyme
1 sprig fresh rosemary
Potatoes
1 1/4 lbs russet potatoes, peeled
1 cup heavy cream
2 tablespoons olive oil
salt and pepper (to season)
Fish
4 (7 ounce) mahi mahi fillets
8 cremini mushrooms
salt and pepper, to taste
2 tablespoons olive oil

Preparation

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 saute 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.