Lunch At The Hawthornes.

I decided for lunch today I'd make the Blue Crab and Parmesan Encrusted Flounder with Citrus Beurre Blanc sauce
that the chef at my last cooking class made.

Except NOT.

Blue crab is out of season now and I didn't have any flounder.

I DID have rock shrimp and about 8 ounces of mahi mahi
I got from Harris Teeter yesterday.



So, let's start with the encrustacean:

Mince some garlic.

Mince some basil.

Mince some cooked rock shrimp.

Here, I have about a cup of grated Parmesan cheese, a cup of bread crumbs, and a cup of the minced shrimp.
That's butter slathered over on the right hand side.

I added in the minced garlic and basil, about a stick of softened butter,
and one aig.

Here are the mahi mahi fillets and the mixture ready to be pattied on top.

The mixture adheres very nicely to the fillets.

I seared the fillets shrimp-side down first, in a mixture of butter
and light olive oil.

After two minutes on each side, pop INto a 350 degree preheated oven
for about 8 minutes.

While the mahi mahi was cooking, I started my spinach.

Steamed spinach.

Earlier, I had started my Citrus Beurre Blanc sauce:
Juice of one lemon
1/2 cup white wine
1/4 cup heavy whipping cream.

Cook down by one half.

Then add 1/2 pound of unsalted butter in,
about a tablespoon at a time.

Here's the plated meal.

Now, I didn't have heavy cream, so I substituted half and half. And I didn't use the half pound of butter. So my sauce was not as "thick, rich, and delicious"
(TRD to you Sandraphytes)
as it might have been.

It was still very good.

It was particularly good with the spinach.