Today's Lunch.

Mr. Hawthorne came home with 2 fillets of mahi mahi (the reddish meat)
and two fillets of flounder.
The flounder was much thinner, so we doubled that over.

I had some leftover mixture to encrust my fillets with:

about 10 minced rock shrimps
1 cup shredded Parmesan
1 cup bread crumbs
1/2 cup fresh chopped basil
1 aig
1/2 stick buttah

In the back on the left is my Magic Bullet filled with chopped pistachios.

Here are the encrusted fillets,
with pistachios pressed INto the top.

Heat butter (Land o' Lakes Unsalted - there is NO other butter) and light olive oil in oven proof saute pan, encrusted side down, over medium/low heat.
Brown first side - about 2-3 minutes.

Then flip over and cook second side 2-3 minutes.
You can see the pinkness inside.

Pop INto 350-degree preheated oven and cook for about 7-8 minutes.
Do NOT overcook.

Here are my condiments:
Tall bottle on back left is Mango/Habanero Sauce.
Jar on back right is my Dijon Mustard Emulsion.
Small bottle on bottom right is Basil/Celery infused oil.
Medium bottle on bottom left is Parika infused oil.

In the meantime, Mr. Hawthorne sauteed some asparagus.
I threw in some almonds for good measure.

Mahi mahi on top. Flounder on bottom.

Oh wait.

Needs some "dolling" up.

This was very good.