Acapulco Margarita Grouper

"Sea bass or any firm-fleshed fish may be used if grouper is not available. The grilled fish and fresh salsa are terrific when served with grilled corn and margaritas."

4 servings

INGREDIENTS
4 (6 ounce) grouper fillets
80 ml tequila
120 ml orange liqueur
180 ml fresh lime juice
6 g salt
15 g garlic, peeled
60 ml olive oil
369 g tomatoes, diced
110 g onion, chopped
1 small jalapeno, seeded and minced
10 g chopped fresh cilantro
1 g white sugar
salt to taste
15 ml olive oil
ground black pepper to taste


DIRECTIONS
1. lace fish in a shallow baking dish. In a bowl, stir together the tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil. Pour mixture over fillets, and rub into fish. Cover, and refrigerate for 1/2 hour, turning the fillets once.
2. Preheat the grill for high heat.
3. In a medium bowl, toss together the tomatoes, onion, jalapeno, cilantro, and sugar. Season to taste with salt. Set salsa aside.
4. Remove fillets from marinade, and pat dry. Brush the fillets with oil, and sprinkle with ground black pepper. In a small saucepan, boil remaining marinade for several minutes. Remove from heat, and strain out garlic cloves. Set aside to cool.
5. Grill fish for 4 minutes per side, or until fish is easily flaked with a fork. Transfer fillets to a serving dish. Transfer the fish to a serving plate. Spoon salsa over the fish, and drizzle with the cooked marinade to serve.

FOOTNOTE
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.