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

By Trio

Serves four

Fish & Shrimp

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

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

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.