As winter draws to an end, you may find your freezer with a mixed bag of seafood. This recipe combines the use of a marinade and dipping sauce for grilling some of your favorite treats. I suggest mixing some of your catches (tuna, mackerel, wahoo, dolphin) along with a few scallops on skewers. Marinate for 2 hours, then grill until just beginning to flake. Use the dipping sauce for an extra zing. Enjoy!

Marinade: ½ cup tequila

Juice of 2 limes

1 Tablespoon fresh cilantro, minced.

salt/pepper to taste

dash of thyme

Dipping Sauce: ½ cup hot sauce

½ cup honey

1/8 teaspoon minced garlic

dash of celery salt

4 Tablespoons melted butter

1 Tablespoon white vinegar

Enjoy