Crimini Shingled Mahi Mahi With Garlic Mashed Potatoes Recipe
Servings: 4
Ingredients
- 6 x Plum Tomatoes
- 4 Tbsp. Extra virgin olive oil
- 7 x Cloves Garlic, peeled
- 1 sprg Fresh Basil
- 2 sprg Thyme
- 1 sprg Fresh Rosemary
- 1 1/4 lb Russet Potatoes, peeled
- 1 c. Heavy Cream
- 2 Tbsp. Extra virgin olive oil Salt And Pepper To Season
- 4 x 7-Ounce Mahi Mahi Fillets
- 8 x Crimini Mushrooms Salt And Pepper, to taste
- 2 Tbsp. Extra virgin olive oil
Directions
- 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.
- 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
- 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.
- 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.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 482g | |
| Recipe makes 4 servings | |
| Calories 592 | |
| Calories from Fat 294 | 50% |
| Total Fat 33.27g | 42% |
| Saturated Fat 10.24g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 200mg | 8% |
| Potassium 1678mg | 48% |
| Total Carbs 32.68g | 9% |
| Dietary Fiber 3.8g | 13% |
| Sugars 3.21g | 2% |
| Protein 41.57g | 67% |
