1/4 cup dry vermouth
1 tbsp shallots, minced
2/3 cup fresh cherries, pitted
juice from 1 lime
1/2 tsp chipotle in adobo puree
1/4 tsp kosher salt
1/4 cup (1/2 a stick) cold unsalted butter, cut in cubes

Place cherries and lime juice into a blender or food processor. Process until smooth. Strain mixture through a fine mesh sieve. Discard solids and set liquid aside.

Add vermouth and shallot to a small sauce pan over high heat. Reduce until about 1 tbsp of liquid remains, stirring occasionally, about 5 minutes. Add cherry-lime juice, chipotle puree and salt to pan. Reduce until syrupy and thick, stirring frequently. Turn off heat. Add one cube of butter at a time, whisking constantly until the cube has been completely incorporated before adding the next cube. Repeat this process with the remaining cubes of butter to form an emulsified sauce. Strain the sauce using a fine mesh strainer. Serve immediately or place in a double boiler over simmering water until ready to serve. If the sauce sits at room temperature or is over-heated it will separate. Enjoy!

2 tbsp canola oil
2 6oz Mahi Mahi filets
kosher salt and freshly cracked black pepper
flour, for dusting

Add oil to a non-stick saute-pan. Heat pan and oil over medium-high heat until there are ripples in the oil but before the oil begins to heat.

While the oil is heating, season all sides of the fish liberally with kosher salt and freshly cracked black pepper. Very lightly dust the top and bottom of the filets with flour. This will help prevent the fish from sticking to the pan but should not coat the fish or change the texture of the outside.

Once the oil in the pan is hot, add the fish to the pan. Sear the fish over medium-high heat for about 4 minutes until golden and easy to flip. (The meat will release itself from the pan when it's ready to flip. If you are struggling to turn the fish, it's not ready yet!) Continue cooking for another 4-5 minutes until golden and just cooked through. Remove from pan and serve. Enjoy!

1 tbsp canola oil
kernels from 2 ears of white corn, cobs discarded
1/2 lb fresh green beans, trimmed and cut into 1/4 inch pieces
1/3 cup onion, finely chopped
1 slice thick cut bacon, cooked and crumbled
1/4 cup fresh cilantro, chopped
juice from 1/2 lime
kosher salt and freshly cracked black pepper, to taste

Heat oil in a saute pan over medium high heat until hot but not smoking, about 3-4 minutes. Add corn kernels, chopped green beans and onion to the pan. Season with a pinch of kosher salt and freshly cracked black pepper. Saute, stirring frequently for about 7-10 minutes until the green beans are tender and the sugars from the corn are beginning to caramelize. Add crumbled bacon, cilantro and lime juice. Stir then taste and adjust seasoning as desired with more kosher salt and freshly cracked black pepper. Enjoy!