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7. Add the vegetable stock and simmer for 4 minutes, then add the agave,
   salt, and pepper. Mix thoroughly and remove from the heat.


8. To serve, slice the duck into ¼-inch slices and arrange on a plate. Drizzle
   the sauce over the duck. Spoon the grapes and shallots over the duck.

Red Snapper in Cherry Tomato and Black Olive Sauce

SERVINGS: 3

PREPARATION TIME: 1 hour

INGREDIENTS

3   ounces  macadamia   oil,    divided

3   (21-ounce)  red snapper fillets

6   ounces  cherry  tomatoes

2   tablespoons basil,  julienne

3   ounces  black   olives

2   tablespoons fresh   lemon   juice

½   teaspoon    sea salt

¼   teaspoon    ground  black   pepper

DIRECTIONS

1. Heat the oven to 350°F.


2. Heat 1½ ounces of macadamia oil in a saucepan over medium heat.


3. Add the red snapper fillets, skin side down, and cook until crispy. Flip
   and cook the other side for 2 minutes. Transfer to a baking dish.


4. Bake at 350°F for 5 minutes, or until the fish is white and flaky. Do not
   overbake.


5. In a separate bowl,rinse and dry the tomatoes.Add the basil,black olives,
   the remaining 1½ ounces macadamia oil, lemon juice, salt, and pepper.


6. To serve, place the fish on a plate and spoon the cold sauce over the fish.

Chicken in Apple Cider

SERVINGS: 3 to 4
PREPARATION TIME: 45 min.