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INGREDIENTS
6-6oz mahi-mahi fillets
12 jumbo shrimp
olive oil
flour(to coat shrimp)
white wine
garlic
fresh squeezed lemon juice
butter(cut in cubes)
chopped fresh tomatoes
green onions
PROCEDURE
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PAN SEAR OR GRILL MAHI MAHI. SET ASIDE AND KEEP WARM.
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HEAT SEPARATE SAUTE PAN AND ADD THE OIL.
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WHEN THE OIL IS HOT ROLL THE SHRIMP IN FLOUR AND SAUTEE ON MEDIUM HEAT.
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WHEN THE SHRIMP ARE DONE DRAIN THE EXCESS OIL AND DEGLAZE WITH THE WHITE WINE.
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ADD THE GARLIC AND LEMON JUICE.
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WHEN THE MIXTURE COMES TO A BOIL TURN THE HEAT TO LOW AND ADD THE BUTTER WHISKING CONSTANTLY. IF THE BUTTER GETS TOO HOT THE SAUCE WILL BREAK.
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WHEN THE BUTTER HAS MELTED ADD THE GREEN ONIONS AND TOMATOES.
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PUT THE SHRIMP ON TOP OF THE FISH AND POUR THE SAUCE ON TOP.
