• Before starting, lightly oil the grill. Preheat the grill over medium-high (approx. 500°F). Wash and dry all produce.
  
• Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature.
• Peel, then mince or grate garlic.
• Zest, then juice lemon.
• Halve tomatoes.
• Halve ciabatta.
• Pat tilapia dry with paper towels.

• To a small bowl, add mayo, lemon zest, 1/8 tsp (1/4 tsp) sugar, 1/4 tsp (1/2 tsp) lemon juice and 1/4 tsp (1/2 tsp) garlic. (TIP: Add less garlic, depending on what you like best!) Season with salt and pepper, then stir to combine. (NOTE: This is your lemon aioli.)
• To a large bowl, add 2 tsp (4 tsp) lemon juice, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then whisk to combine. (NOTE: This is your vinaigrette.)

• In another small bowl, combine 1 tbsp (2 tbsp) softened butter and 1/4 tsp garlic. (TIP: Add less garlic, depending on what you like best!)
• On an unlined baking sheet, arrange ciabatta, cut-side up. Drizzle 1 tbsp (2 tbsp) oil over top, then season with salt and pepper.
• Add tilapia, remaining garlic, half the Montreal Spice Blend (use all for 4 ppl) and 1 tbsp (2 tbsp) oil to a medium bowl, then toss to coat.

• Add ciabatta, cut-side down, to one side of the grill. Grill ciabatta until golden and grill marks appear, 3-4 min. Flip, then grill until warmed through, 1-2 min.
• Meanwhile, arrange a sheet of foil on the other side of the grill. (NOTE: Don't overcrowd the foil! For 4 ppl, use 2 sheets.)
• Add tilapia to the foil. Grill, flipping once, until tilapia is cooked through, 2-3 min per side.**
• Return ciabatta and tilapia to the baking sheet.

• To the bowl with vinaigrette, add arugula and spinach mix and tomatoes then toss to combine.
• Spread garlic butter over cut sides of ciabatta. Cut each half diagonally.

• Divide tilapia, ciabatta and salad between plates.
• Dollop lemon aioli over tilapia.

If you've opted to get tilapia, pat tilapia dry. Season and cook in the same way the recipe instructs you to cook the shrimp.**