Tequila Lime Chicken
1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 Tbsp chili powder
1 Tbsp minced fresh jalapeno pepper (1 pepper seeded)
1 Tbsp minced fresh garlic (3 cloves)
2 tsps kosher salt
1 tsp freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on

Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

My notes: Since our grill isn't in working condition at the moment, I used the grill pan and then stuck the chicken in the oven to cook completely through. I also used skinless chicken instead, which might have made the flavor a bit more potent. Thanks Jessie!

Baked Tilapia With Lots of Spice
1 tsp salt
3/4 tsp paprika
3/4 tsp onion powder
3/4 tsp dry mustard
1/2 tsp garlic powder
1/2 tsp pepper
1/2 tsp cumin
1/2 tsp basil
4 (4 oz.) tilapia fillets
1/2 cup Italian breadcrumbs
1/4 cup parmesan cheese
1 egg

Preheat the oven to 450 degrees. In a small bowl combine the spices from the salt through basil and set it aside. In a shallow container mix the bread crumbs and parmesan cheese. Measure 4 tsp of the spice mix and sprinkle that all over the 4 fish fillets. Add the remaining spice mix to the bread crumbs, mixing well. Dip the fillet in the egg and dredge the fish in the breadcrumbs, coating well. Shake off any excess breadcrumbs. Place the fish on a foil lined cookie sheet that has been sprayed with non-stick spray. Bake for 6 minutes. Turn over and bake for 4 minutes. Turn over again and bake until flaky, about 4 more minutes. Serve immediately.

My notes: I altered the recipe a little bit from the original. Tartar sauce would make a good addition, neither of us our big fans of it though. Seth said it would be good with some hot sauce. He said the coating reminded him of what he's had on catfish in the past.