A great grilled mahi mahi recipe to try !
Ingredients:
***Tomatoes***
- 6 plum tomatoes
- 4 tablespoons olive oil
- 7 cloves garlic -- peeled
- 1 sprig fresh basil
- 2 sprigs thyme
- 1 sprig fresh rosemary
- 1 1/4 pound russet potatoes -- peeled
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 4 Mahi Mahi fillets (7 oz size)
- 8 Crimini mushrooms
- Salt and pepper, to taste
- 2 tablespoons olive oil
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 200° for about 1 hour or until tender. Remove from oven; discard herbs.
Reserve in separate bowls the garlic cloves, tomato petals and olive oil.
For the 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 tablespoons 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 sliced mushrooms atop the mahi mahi fillet. Season with salt and pepper just before searing the mahi mahi fish.
In a sauté pan, add olive oil and sear mahi mahi fillet with the mushroom side down for 2 to 3 minutes or until mushrooms are golden. Turn mahi mahi 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.
The grilled mahi mahi recipe crimini shingled is ready to serve.....nice ! Enjoy the party !
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