Mexicanish Tilapia and Tomatoes and Sliced Aligator Pear

WARNING: This assumes you already have the basics of cooking down. This is not a recipe. If you don't know how to cook, watch Good Eats.

GET:

• 1/2 pound of tilapia
• 1/2 medium Vidalia onion (or some such sweet onion)
• 1 quart of grape tomatoes
• 2 haas avocados
• garlic
• cilantro
• lime juice
  
• oil
• white wine
  
• salt
• black pepper
• cumin
• chili powder (the not spicy red kind)
• red pepper - optional (the spicy kind)

COOK:

• Chop up the onion and garlic
• Throw the onion and garlic and some salt a fry pan with some oil
• While that's cooking, chop up the tomatoes into thirds or quarters
• Cook the onions until they start to get clear, add lime juice if you need to lube the pan
• When the onions are clear add all the tomatoes
• Spicy up the veggie stuff with salt, peppers, chili and cumin
• Add some more lime juice as the water in the tomatoes cooks off
  
• Cook the veggies until they're a good bit mushy
• Add in pieces of fish, just kinda move the veggies out of the way and pile them on the fish a bit
• We're not looking for any sort of dry heat here so add more lime if the pan gets too dry
  
• Add some wine and reduce the thing until it tastes fucking awesome
• Turn off the heat
  
• Tear up a good handful of cilantro, sprinkle it over the whole lot and let it wilt
• Plate the fish and slop
  
• Get the good bits of the avocado out and put it on the mess

EAT:

• Serves two with no side or starch
• Might serve three or four with rice
• You can probably go up to a full pound of fish and still be ok on tomatoes, we just really like the tomatoes part