Rosemary Gin Fizz -- // 3 one-inch sprigs of fresh rosemary / 1 small lemon, juiced / 1/2 teaspoon honey / 1 1/2 ounces gin / 3 ounces club soda // In a small drinking glass, muddle the fresh rosemary, lemon juice and honey. Fill the glass with ice, then pour in the gin and top with club soda. Give it a little swirl with a spoon.
mix chili powder, cumin, cayenne, salt, and pepper with lime juice and olive oil. generously brush each side of the tilapia fillet with the marinade. Bake fish for 12 mins at 200 C until edges begin to crisp. While fish is baking, blend together avocado, cilantro, salt, pepper, lime juice, and yogurt. Serve topped with avocado crema and freshly chopped cilantro.