Seafood Oregano Salad (Serves 5)

FRESH TOMATO                     300 gram tomato pureed

FRESH ONION                         80 grams onion diced

WATER                                       2 ounces filtered water

FRESH MUSHROOM              50 grams mushroom diced

FRESH CARROT                      50 grams carrot shredded

FRESH GARLIC                       6 large cloves crushed

FRESH ROSEMARY               Pinch of fresh rosemary

OREGANO                                 1 teaspoon oregano

SALT                                           ¼ teaspoon sea salt

BASIL                                         Pinch of dried basil

OLIVE OIL                                1 tablespoon olive oil

PARMESAN & ROMANO     2 tablespoons sprinkled over sauce

FRESH LETTUCE                    60 grams measured, then rinse

BUTTER                                      1.5 tablespoons

FRESH MAHI MAHI              150 grams cooked (cook it on the barbeque)

FRESH COOKED SHRIMP     90 grams pre cooked shrimp, pull tails and rinse

FRESH SCALLOPS                   180 grams cooked in garlic butter

One-tablespoon olive oil warmed in a pan. Add 2 cloves crushed garlic and 80 grams of chopped onion, sauté on low heat. Puree 300 grams of Tomato; add to the cooking garlic and onions. Rinse blender with 2 oz water and add to pan. Shred carrots, cut mushrooms, measure sea salt, rosemary, oregano and basil and add to the pan. Cover and let simmer on lowest heat for two or more hours. Sprinkle Parmesan & Romano cheese over sauce and let the flavors mix covered.

Measure 60 grams of your choice of lettuce and place in a bowl, rinse and set aside.

Rinse shrimp and set aside. Grill Mahi-Mahi until just barely done and set aside. Melt 1.5 tablespoons butter and crush two cloves of garlic into the saucepan, add the scallops and cook until cooked. Add all seafood to the sauce and pour over salad.