Tequila Whiteseabass                                                                                                                          Tequila Sea Bass

2 small tomatoes    1 cup Mexican cream
3 cloves garlic     3 ounces tequila
1 onion, quartered    salt, pepper
1 (7 ounce) can chipotle chiles  6 (5 to 6 ounce) sea bass fillets
in adobo sauce     6 tbsp. lemon juice
¼ cup butter

Roast tomatoes, garlic, and onion in dry skillet over high heat until
charred or softened, 8 to 10 minutes.
•Put tomatoes, garlic, onion in food processor or blender with
chipotle chiles to taste, and puree.  (Chipotles are very hot, so be careful)
•Melt butter over high heat and fry sauce until lightly reduced, about  2 minutes.                                                  Add cream and tequila, and cook 3 to 4 minutes. Season w/ salt
andpepper to taste.
•Season sea bass with salt and pepper and lemon juice. Heat 1 tbsp.oil
over medium heat and fry fillets until they just start to flake when
touched, about 5 minutes per side. Serve over white rice with sauce.