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Margarita Salmon

Steps:

1. Thaw margarita mix just until slushy. Preheat barbecue to medium. In a small bowl, stir honey with 1 tablespoon tequila and margarita mix. Place salmon on a large platter. Spoon three quarters of honey margarita mix overtop. Sprinkle with dillweed. Let salmon stand at room temperature 10 minutes.

2. Place salmon skin side down on preheated barbecue. Grill with lid closed about 8 minutes, then brush with remaining honey margarita mix. Don't turn salmon over. Grill from 6-10 minutes. Salmon is done. When a knife tip inserted into centre feels warm. Remove from grill using 1 or 2 large wide spatulas. Insert between skin and flesh, leaving the skin on grill. Gently place salmon on a large platter. Drizzle with remaining 2tbsp tequila. Garnish with lime and lemon slices.

3. If serving at buffet, keep fish whole and let guests help themselives. If making ahead, immediately refrigerate salmon after grilling. When cool, cover. It will keep well, covered, in the refrigerator up to 1 day. Serve cold.

Italian Style Spaghetti Squash

Steps:

1. Place the squash halves, cut sides down, in a glass baking dish. Add 1/8 cup water and cover with plastic wrap. Microwave on high 8-10 minutes until tender; cool slightly.

2. Meanwhile in a large skillet, heat 1 tablespoon of the oil. Add the onion and cook over medium heat for 3 minutes until the onion is translucent. Add the zucchini and cook for 4-5 minutes until the zucchini begins to brown. Add the tomatoes, salt and pepper. Reduce the heat; simmer gently for 10 minutes.

3. Using a fork, scrape the squash strands into a bowl. Toss with remaining tablespoon of oil. Mound the squash in the centre of four pasta bowls and spoon the vegetables mixture around the squash. Drizzle with more oil, if desired and garnish with parmesan cheese, if using. Add the lemon slices.

Grilled Steak with Grilled Tomato Relish

1. Place the steaks on lightly greased grill 4 to 6 inches above a solid bed of medium hot coals. Cook, turning as needed, until evenly browned on the outside and a thermometer inserted in the centre registers 145 degrees ( for medium rare). Cut to test for doneness ( about 15 minutes).

2. While the tomatoes are on grill, cut sides up, and brush them lightly with 1 tablespoon of the oil. When the tomatoes are browned on the bottom ( about 3 more minutes), turn them over and continue cooking until soft when pressed (about 3 more minutes).

3. While the tomatoes are grilling, combine the remaining 1 tablespoon of oil, the onion and garlic in a medium frying pan with heatproof handle. Set the pan over the coals ( or set on the stove over medium high heat). Cook, stirring often, until the onion is limp and golden ( about 10 minutes). Stir in the basil.

4. When the tomatoes are soft, stir them into the onion mixture, then set pan aside on a cooler area of grill ( or cover and keep warm on the stove).

5. When the steak is done, place it on a board with a well ( or on a platter). Spoon the tomato relish alongside the steak. Season with salt and pepper, and garnish with basil sprigs, if using.

6. To Serve, cut the meat into thin slices. Combine the accumulated meat juices with the tomato relish, if desired