You would be surprised what you can find in my freezer. In this case some high line ingredients like rock fish and lobster. This is perfect for a Mothers Day meal. Now, if you live in Michigan, rock fish won’t be available, so use walleye or whitefish. Those on the coast can use cod or flounder. No matter what you use, the fish has a little crunch combined with a smooth rich sauce. I hope you like it.

1 pound rock fish (2 8-ounce fillets)
1/2 cup corn meal
1/2 cup flour
2 teaspoon Old Bay, divided
1 teaspoon garlic powder
1 teaspoon paprika
1 tablespoon parsley
8 ounces lobster, cooked and chopped
8 ounces butter, divided
1/4 yellow onion, diced
2 cloves garlic, minced
1 teaspoon thyme
1 tablespoon parsley, divided
4 ounces white wine
2 tablespoons cream
2 tablespoons capers

Oil for cooking

In a pie pan add corn meal, flour, 1 teaspoon Old Bay, 1 teaspoon parsley, and garlic powder and mix.

In a medium skillet on medium heat, add 6 tablespoons butter.

Add onions and cook until translucent. Add garlic and cook for 3 minutes.

Add paprika, Old Bay, thyme, capers, 1 teaspoon parsley, and white wine. Cook for 3 minutes. Turn on low.

Dredge fish fillets in flour mixture.

Heat large skillet on medium heat.

Add 4 tablespoons of cooking oil and 2 tablespoons butter.

Add fish to pan and cook until brown on both sides, about 6 minutes per side. Remove to a paper towel.

Bring heat up to medium on the first pan. Add lobster and cream. Cook until lobster is heated.

Plate fish and top with lobster sauce.

Serve with vegetables.