Featured in Vallarta Lifestyles Magazine, Winter/Spring 2011 issue.

By Trio

Serves four
 

Fish & Shrimp

• 4 red snapper fillets, 7 oz each, seasoned with salt, pepper and fresh thyme
• 16 - 20 peeled shrimp
• 4 oz butter
• 1 clove garlic, chopped 

Sauté the fresh fish fillets and shrimp in frying pan with the butter and garlic. Finish off in oven 5 - 6 minutes, until cooked through. Strain and reserve the butter for the lime-ginger sauce.

Lime-Ginger Sauce

• 16 oz fish stock
• 8 oz cream
• 1 tsp grated ginger
• 2 tsp lime juice
• Habanero sauce
• Reserved butter from fish & shrimp

Combine the fish stock with cream and reduce by half. Add the ginger and lime juice. Season with salt, pepper and habanero sauce. Add the butter.

Pumpkin & Sweet Potato Mash

• 24 oz pumpkin, peeled and cut in chunks
• 24 oz sweet potatoes, peeled and cut in wedges
• 1 sprig rosemary
• 1 - 2 tbsp maple syrup

Toss the pumpkin and sweet potatoes with the other ingredients and bake about 30 minutes, until tender.  Stir and season to taste with salt and pepper.