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