~~ Lemon Tilapia

2 tilapia fillets
1/4 cup of flour
lemon-pepper seasoning, powdered
1/4 tsp salt and 1/4 tsp pepper to season,
half slice lemon
1/2 cup or more chicken stock (or water)
4 tbsp butter

Season flour with lemon-pepper on a plate and lightly coat the fillet. Keep the flour. Melt 1 tbsp butter in a pan and fry tilapia fillets for 6-8 minutes. Set aside. Add the remaining 3 tbsp butter to melt and take some of the remaining flour from the plate and add to the pan. Whisk as you pour chicken stock and lemon juice. Season salt and pepper. Mix until you get the desired gravy texture. Put the cooked fillets on a plate and pour sauce/gravy on top.

~~ Grilled Shrimp 

8 shrimps, peeled

for marinade:
1 minced garlic clove
1/2 tsp lemon zest
1 tbsp olive oil
1 tbsp lemon juice
1/8 cup finely chopped parsley
1 dash soy sauce

for garlic butter:
1/4 cup butter
1/8 cup finely chopped parsley
1 tbsp minced white onion
1 tbsp lemon juice
1/4 tsp minced garlic
1/2 tsp salt
1/8 tsp black pepper

Marinade: Combine all ingredients in a bowl. Add shrimp to the marinade and leave overnight or 4-8 hours.
garlic butter: Combine ingredients in a blender and puree until smooth. Reserve.
Skewer shrimp and grill until pink. When shrimps are done, butter them.

~~Bacon-wrapped asparagus

1 bunch asparagus
4 slices bacon, cut in half
olive oil
pepper to season

Preheat oven at 450. Place asparagus on a sheet of waxed paper, coat with nonstick cooking spray. Sprinkle pepper. Wrap a bacon piece around each spear, or you can wrap 2-3 spears at once. Bake uncovered for 8-12 minutes or until bacon is crisp.

Plate and Serve.