Mesquite-Grilled Margarita Pike Recipe

Northern Pike seem to lend themselves well to being prepared in a variety of ways.  This is especially true if they are fresh.  But even after lengthy freezing, they will still maintain a very good flavor if soaked in a mixture of egg and milk for a few hours prior to cooking. Here is one of my all-time favorite recipes for northern pike -- especially pike with the y-bones removed.  It was inspired by the many foods I've come to love that are prepared in a Spanish style:

Ingredients:

	1 Fresh Northern Pike (any size, but a 3-4 pound fish works best)
	2-3 Tablespoons olive oil
	Lime juice from 1/4 fresh lime
	Splash of tequila
	Garlic powder
	Chile powder
	Cumin
	Fresh cilantro
	Salt & pepper to taste
	Hot Pepper Flakes (only for the stout of taste buds)
	Mesquite Chips - make sure they are well-moistened

Coat both sides of the fillets with oil.  Squeeze half of the lime juice on each fillet.  Sprinkle rib cage side with tequila and the remainder of the above-listed ingredients.  Allow to marinate for about an hour.  Fire up your favorite grill.  When the fire is hot, add the wet mesquite chips.  When things get good and smoky, lay the pike fillets on the grill rib cage side down.  Cook for 2-3 minutes, turn and cook for another 2-3 minutes.  DO NOT OVER-COOK!  The fillets should still be moist and tender.  Serve with rice pilaf, Spanish rice or potato and white wine.  You'll get a new outlook on fish.    Try serving with Spanish Rice and Spinach Salad with Hot Bacon Dressing