I travel more than 200 days a year as a consultant, so when I am home, I like to treat my wife and daughters to a sumptuous meal. I love to cook seafood. It can be prepared so many ways and the varieties are endless. I especially like to pair grilled fish with a fruit salsa that includes ingredients such as mango or papaya. Fish and fruit are secret lovers, I believe. Every Christmas, my family sits down to a meal built around the main course of beef tenderloin. I once prepared scallops grilled on a thin slice of orange and served atop a bed of Asian slaw. It was, perhaps, the best meal I have ever made. I have too many to list.