Recipe - Crillo De Pollo

6 Plum Tomatoes
4 tablespoon Olive Oil
7 Cloves Garlic; peeled
1 Sprig Fresh Basil
2 Sprigs Thyme
1 Sprig Fresh Rosemary
For The Potatoes
1 One fourth pound Russet Potatoes; peeled
1 cup Heavy Cream
2 tablespoon Olive Oil
Salt And Pepper To Season
For The Fish
4 7Oz Mahi Mahi Fillets
8 Crimini Mushrooms
Salt And Pepper; to taste
2 tablespoon 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.

TO MAKE 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.

TO COOK FISH:

Use very firm crimini mushrooms or 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
sauté 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° 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.

Serves 4

billspa@icanect.net

Recipe by: The Palm Beach Post 07/17/97 Posted to MCRecipe Digest V1 #676
by Bill Spalding billspa@icanect.net on Jul 17, 1997