- Natural Hickory Chunks
- Thick and Chunk Salsa – 1.5
- Fresh Mahi – 4oz
- Fresh Grouper – 4oz
- Fresh Tuna – 4 oz
- Fresh Steel Head Trout – 4oz
- Lettuce – chopped lettuce one ounce
- Multi Color Bell Peppers – to taste
- Sharp Shredded Cheddar Cheese – 2 oz
- Soft Tortilla Shells
Smoke Fish over Natural Hickory Chunks until tender. Flake fish into bite size pieces and assemble in soft tortilla shell. Top with salsa, shredded lettuce and cheddar cheese.
Dublin Lawyer Sauce
- Sweet Cream Butter - 50 grams
- Salt – to taste
- Pepper – to taste
- Dijon Mustard -1 teaspoon
- Heavy Whipping Cream 150ml
- Lobster tails – 2
- Lemon – 1 teaspoon
- Irish Whiskey – 4 tablespoons
- Cut the lobster in two down the centre.
- Remove all the meat, including the claws, retain the shell for serving.
- Cut the meat into chunks.
- Heat the butter until foaming and quickly sauté the lobster chunks in it, until just cooked but not coloured.
- Warm the whiskey slightly, pour over the lobster and CAREFULLY set fire to it.
- Once the flames have died down, add the cream, lemon juice, mustard and mix with the pan juices and taste for seasoning, add salt and black pepper to taste.
- Put back into the half shells and place under a hot grill for 2-3 minutes until the sauce is bubbling.
- Serve hot with fresh lemon wedges.