Mahi Mahi With Crimini Mushrooms and Garlic Mashed Potatoes

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 degrees F for about 1 hour or until tender.

Remove from oven and discard herbs. Reserve in separate bowls the garlic cloves, tomato petals and olive oil.

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.

FISH: Use very firm crimini mushrooms or button mushrooms only. Cut off stems, then 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 degrees F 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.