INGREDIENTS

• 4  medium lobster tails, thawed at room temperature
• 8 tablespoons unsalted butter
• 6 garlic cloves, diced
• 3 tablespoons fresh lemon juice
• 1 teaspoon crushed black pepper
• 1 teaspoon sea salt
• 1 tablespoon olive oil
• cooking spray/or olive oil for grilling stone

1. Thaw lobster tails (if frozen) and bring to room temperature. If tails are fresh, remove from refrigerator and bring to room temperature as well. Set aside.
2. Melt butter at room temperature.  Add remaining ingredients (except for the cooking spray).  Set aside.
3. Apply a light coating of olive oil or cooking spray to your grilling stone and turn on your grill to Medium-High heat. Your stone should be ready for cooking in about 15 minutes.
4. To prepare the lobsters, use a knife or kitchen shears to slice down the center of the underside of the tail (the white part).  Separate the meat from the underside to expose the meat for the marinade, but do not remove from the shell.
5. Using a basting brush, coat the lobster tail meat with ½ of the butter mixture.
6. Place lobster on the grilling stone with the meat side down for 7 minutes and then flip the lobster with the shell side down.
7. Pour or baste the remaining mixture onto the meat side of the lobster and cook for 7 minutes.
8. Remove from the grilling stone and serve hot.

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INGREDIENTS

-       6 Tilapia fish filets

-       2 cups margarita mix

-       ½ cup chopped fresh cilantro

-       cooking spray

-       1 tablespoon olive oil

-       1 medium Vidalia onion, diced

-       6 garlic cloves, finely chopped

-       1 Jalapeno pepper, diced

-       2 tablespoons fresh lime juice

-       6-8 flour (or corn) tortillas (6 inches in diameter)

-       salt and pepper to taste (optional)

Marinate the fish in the margarita mix and chopped cilantro two to four hours in a Ziploc bag or bowl.

Apply a light coating of olive oil or cooking spray to your grilling stone and turn on your grill to medium heat. Your stone should be ready for cooking in about 15 minutes.

1. Place fish filets on the grilling stone and cook on each side for about 8 minutes.
2. Heat oil in a saucepan over medium-high heat.  Cook onion, garlic and pepper,

stirring frequently, until vegetables are tender.  Set aside.

1. Remove the fish from the grilling stone and place in a large bowl.  Using a spatula, shred the fish and then add the cooked vegetables.  Add lime juice.
2. Heat the tortillas for a few seconds on the grilling stone.  Remove from grill.
3. Prepare each taco by filling it with the fish and vegetable mixture.
4. Top with chopped fresh cilantro (if desired).

Enjoy the best fish tacos this side of the border!!!

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