Crimini-Shingled Mahi Mahi With Garlic Mashed Potatoes

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   TO ROAST TOMATOES:

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   Cut a cross into the top of tomatoes and blanch in boiling water for 5 seconds.

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   Drop into ice water to stop cooking.

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   Peel, quarter and seed tomatoes.

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   In a saucepan, combine olive oil, fresh herbs, garlic cloves and tomatoes.

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   Cover and slowly roast in a preheated oven at 200F for about 1 hour or until tender.

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   Remove from oven; discard herbs.

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   Reserve in separate bowls the garlic cloves, tomato petals and olive oil.

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   TO MAKE MASHED POTATOES:

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    Boil peeled potatoes until fork tender in salted water.

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    Strain and puree in a food mill or use mixer to whip.

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    In the meantime, heat heavy cream and add 2 tbs. olive oil from the roasted tomatoes.

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    With a fork, mash the roasted garlic (from above) and add potatoes and garlic into the hot cream.

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    Stir with a wooden spoon until well incorporated.

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    Season with salt and pepper and set aside.

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    TO COOK FISH:

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    Use very firm crimini mushrooms or button mushrooms only.

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    Cut off stems; slice mushrooms as thinly as possible.

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    Shingle slice mushrooms atop the fillet.

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    Season with salt and pepper just before searing the fish.

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    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.

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    Turn fish and finish cooking in preheated oven at 375 for about 5 to 7 minutes depending on thickness of fish.

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    Serve fish atop bed of garlic mashed potatoes, with roasted tomato petals around plate.

* Per serving · 4 servings · Values may vary.