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First cook the potatoes:
Cook the fingerlings with their skin on in heavily salted water about 15–20 minutes, or until they are easily pierced with a paring knife. Drain the water and peel the potatoes while still warm.
Crush them with a fork or ricer. Add the butter and mix with a spatula, not a whisk. Season to taste with fleur de sel and pepper.
Cover with foil and set aside.
Add the chopped chives only when serving the potatoes, to keep their color.
As the potatoes cook, make the passion fruit sauce:
Reduce the fish stock by 1/3. Purée the passionfruit in a blender or food processor.
Add the purée to the fish stock and reduce by half.
Add the honey to balance the acidity of the fruit.
Finish with the dish with the cubes of butter.
Add the passion fruit seeds for texture.
Put the butter into a skillet and add the eggplant.
Sweat the vegetable for 2–3 minutes, then add the mango and sweat for an additional minute. Set aside and keep warm.
Toss the mahi mahi fillets in lemon juice, olive oil, salt, and pepper.
Let rest for 15 minutes.
Now cook the fish:
Heat a large non-stick pan over medium-high heat. Place the fish the pan skin-side down. Reduce the heat to medium. After 2 minutes, shake the pan and carefully lift the fish with a spatula to loosen it from the pan. Allow to cook about 2–3 minutes more or until well-browned and cooked about 3/4 of the way through. Turn the fillets and cook about 3 minutes more or until still just barely pink in the center. Serve immediately, skin-side up.
Place a round circle of potatoes on each plate. Make a well for the fish. Place the fish in the potato well. Top the fish with the salsa. Finish with the sauce. Garnish with the cress.