Panko crusted halibut with mango beurre blanc and brown rice.
"But you don't cook!", they say. I know. I know. First off, it was a recipe. I didn't come up with the idea myself, which is the crux of why I think I am not a cook. But, as anyone who knows me well would say, I can follow a well written list of instructions like nobody's business. Luckily this list was very well written and our dinner turned out perfectly. Perfectly done halibut. Perfectly sauced buerre blanc.
Can I just say that the fish was easy compared to the beurre blanc (as an aside, the coating on the fish to hold the Panko was Thai chili mayo...I could have/should have taken a bath in that!)? Beurre blanc is a pain in ass with all that adding small cubes of butter one at a time while continually whisking. The sauce alone took 45 minutes. The fish took 3 min on each side and then 5 minutes in the oven to finish.
Like I've said before. It's not that I can't, it's just that I don't. Part of the reason why is that I don't usually want to take 1 hour+ to cook dinner. Another part is the cleanup. I thought this was going to be like a Martha Stewart experience: Kitchen spotless the whole time; dishes magically disappear; not a bead of sweat on her brow. Not here boy. I used a ton of dishes. The counters were a mess. Bread crumbs all over the floor (first time I've ever used our food processor). And I was stressed (probably the perfectionist in me). I guess I am missing all of the minions that create the mis en place and then come behind and clean it all up? Thank goodness Michael arrived home to help with pre-cleanup and then took care of everything after.
Here's the recipe if anyone is interested. I can't have nuts, so I just removed the macadamias.