Pico De Gallo

1.5 large tomatoes finely diced
1/4 red onion finely diced
1/2 jalapeño finely diced
1-2 large cloves garlic pasted (or grated in zester)
Juice of half of lime
Juice of half of lemon
1/4 tsp salt
2 pinches pepper
1/4 tsp sugar
cilantro chopped to taste

In medium bowl combine red onion, jalapeño, diced tomato, cilantro, lime juice, lemon juice, salt, pepper, garlic paste, and sugar. Gently toss together and refrigerate until serving.

Grilled chicken tacos

4-5 pieces boneless skinless chicken
4 Tbsp olive oil
2 Tsp Tapatio
2 Tsp Adobo seasoning
1 lime juiced
1 Tsp pepper
1/4 Tsp salt

Combine all ingredients in bowl and allow to marinate for 30 minutes. Preheat grill to medium low. Grill chicken for 6 minutes per side and remove when juice runs clear. Chop up and serve with pico de gallo and avocados.

Asian glaze sea bass cooked in paper

2 portions sea bass
Salt and freshly ground black pepper
1 bunch scallions, cut into 3-inch pieces
1/2 pound shiitake mushrooms, stemmed and sliced
3 to 4-inch knob ginger, peeled and thinly sliced
6 large cloves garlic, peeled and thinly sliced
3 tablespoons brown sugar
2 tablespoons rice wine vinegar
3 tablespoons soy sauce

Preheat oven to 375 degrees F.

Rip off 2 pieces of parchment to form packets each about 12-inches long. Season fish with salt and pepper. Place a piece of parchment in a shallow dish then in the center of the paper stack 1/2 of the scallions and mushrooms, layer with slices of ginger and garlic and top with fish. Combine the brown sugar, vinegar and tamari and pour 1/2 of the sauce over fish. Fold over the top of the parchment then roll the sides in to form a sealed pouch tie with cooking twine. Arrange the pouches on a baking sheet and roast in hot oven 12 to 14 minutes or until fish is a white color and slightly flaky.