Red wine vinagrette:

Ingredients:

1/2 c. red wine vinegar
1/4 c. fresh lemon juice
2 tsp honey
2 tsp salt
3/4 tsp freshly ground black pepper
1 c. extra-virgin olive oil
1. Mix the vinegar, lemon juice, honey, salt, and pepper in a blender.

2. With the machine running, gradually blend in the oil.

3. Season the vinaigrette, to taste, with more salt and pepper, if desired.
Yield: 1 3/4 cups

Cilantro& Avacado Pesto:

1 1/2 cups (lightly packed) fresh cilantro leaves
1/2 cup freshly grated Parmesan cheese
1/2 cup pine nuts, toasted
1 garlic clove
1/4 cup extra-virgin olive oil
1 ripe avocado, peeled and pitted
Fresh lime juice
Salt and freshly ground black pepper
Directions
Grind the cilantro, Parmesan cheese, pine nuts, and garlic with a mortar and pestle until a smooth paste forms. If you don’t have a mortar and pestle, use a food processor instead. Slowly add the olive oil, grinding until a smooth sauce forms. Add the avocado and grind until smooth and fully mixed into the sauce. Season the pesto to taste with the lime juice, salt, and pepper.

Press a sheet of plastic wrap directly onto the surface of the pesto and refrigerate until ready to serve.

Fish Taco Marianade:

Marinade:
1 TBS olive oil
1/4 tsp chipotle pepper,
1 garlic clove,minced
1/4 cup cilantro,chopped
1/2 lime, juiced
cumin, s&p to taste


Marianade for 4 hrs at least.