sushi chef Steve,  took an avacado and filled it with spicy albacore tuna.

He then decorated it up and served it like this. It was incredible and is one of

my new favorite things.

Halibut, Chilean sea bass, tilapia or

shrimp work well. In this photo you see

thick fresh halibut fillets, fresh sea bass,

and tilapia fillets all after having been

soaked overnight in a delicious marinade

I found at a local market in Santa Monica.

It is an island blend sauce and I highly recommend it. I then topped the mix with a pineapple ring, covered and let sit in the fridge. The

ingredients pictured in the pan were thrown on a grill for a few minutes at a local architectural firm for lunch, served with potato salad, grilled

shrimp, grilled salmon with a rosemary lemon sauce and a side of mixed fruit chutney and it was simply awesome tasting.