Featured in Vallarta Lifestyles Magazine, Fall/Winter 2008 issue.

Courtesy of Tikul

Sea Bass

6.0 oz Chilean sea bass • 0.5 oz macadamia mixture * • 1.5 oz sweet potatoes (sliced half-inch thick and boiled) • 0.2 oz basil essence*
• 1.5 oz veggie salad* • 2.0 oz buttery lobster sauce*

Panfry the sea bass. Top it with some of the macadamia mixture, and toast it. Reserve. Heat a sauté pan over medium-high heat and add olive oil. Stir in the sweet potatoes and basil essence. To serve, top the sweet potatoes and salad with the sea bass, add the sauce and drizzle with more basil essence.

Macadamia Mixture Makes 12 oz

9.0 oz macadamia nuts • 4.0 oz butter • 0.5 oz Ritz crackers

Combine all ingredients in food processor or blender and whirl. Reserve.

Basil Essence Makes 10 oz

2 oz basil • 2 oz spinach • 8 oz corn oil

Combine all ingredients in blender and whirl five minutes at high speed. Strain through extra-fine sieve. Reserve.

Veggie Salad Makes 5 oz

1.5 oz leek • 2.0 oz carrot • 1.0 oz red bell pepper • 1.0 oz cucumber

 Finely julienne vegetables. Mix well and reserve.

Buttery Lobster Sauce

4 oz dry white wine • 8 oz lobster stock• 2 oz heavy whipping cream • 7 oz butter

In a nonstick pan, heat the white wine until reduced by half. Add the lobster stock and cream. Cook uncovered, stirring often, until reduced to a thick, creamy consistency. Remove from heat and add butter. Mix well and season to taste. Reserve.