Crimini Shingled Mahi Mahi With Garlic Mashed Potatoes

Directions

1. 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 extra virgin olive oil, fresh herbs, garlic cloves and tomatoes. Cover and slowly roast in a preheated oven at 200 for about 1 hour or possibly till tender. Remove from oven; throw away herbs. Reserve in separate bowls the garlic cloves, tomato petals and extra virgin olive oil.
2. TO MAKE MASHED POTATOES:Boil peeled potatoes till fork tender in salted water. Strain and puree in a food mill or possibly use mixer to whip
3. In the meantime, heat heavy cream and add in 2 tbs. extra virgin olive oil from the roasted tomatoes. With a fork, mash the roasted garlic (from above) and add in potatoes and garlic into the warm cream. Stir with a wooden spoon till well incorporated. Season with salt and pepper and set aside.
4. TO COOK FISH:Use very hard crimini mushrooms or possibly 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/fry pan, add in extra virgin olive oil and sear fish fillet with the mushroom side down for 2 to 3 min or possibly till mushrooms are golden brown. Turn fish and finish cooking in preheated oven at 375 for about 5 to 7 min depending on thickness of fish. Serve fish atop bed of garlic mashed potatoes, with roasted tomato petals around plate.
5. Serves 4