Name: Grilled Margarita Grouper
Ingredients: 1 1/2 lb Grouper fillets; 1/3 c White or gold tequila; 1/2 c Triple sec; 3/4 c Fresh lime juice; 1 ts Salt plus more to taste; 2 Or 3 large cloves garlic, crushed; 1 tb Vegetable oil; 3 md Tomatoes, diced; 1 md Onion, finely chopped; 1 tb Minced jalapeno or serrano chilies, or more to; Taste; 2 To 4 Tbsp chopped fresh cilantro; 1 pn Of sugar

A spiritual kingdom requires a spiritual nature, and in order to the acquisition of that the natural man must be regenerated (born again), divinely regenerated, for the creature can no more quicken himself than he can give himself a natural being. Why not? Because regeneration is no mere outward reformation, process of education, or even religious cultivation. No, it consists of a radical change of heart and transformation of character, the communication of a gracious and holy principle, producing new desires, new capacities, a new life. The new birth is absolutely imperative, but this is the work of the Spirit of God from the very nature of the case. Birth altogether excludes the idea of any effort or work on the part of the one born, hence it is written “It is the Spirit that quickeneth; the flesh profiteth nothing” (John 6:63).

I.C. Herendeen

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables	Mexican	Seafood, Mexican	4	Servings

INGREDIENTS

1 1/2	lb	Grouper fillets
1/3	c	White or gold tequila
1/2	c	Triple sec
3/4	c	Fresh lime juice
1	ts	Salt plus more to taste
2		Or 3 large cloves garlic, crushed
1	tb	Vegetable oil
3	md	Tomatoes, diced
1	md	Onion, finely chopped
1	tb	Minced jalapeno or serrano chilies, or more to
		Taste
2		To 4 Tbsp chopped fresh cilantro
1	pn	Of sugar

INSTRUCTIONS

Serves 4
freshly ground black pepper
Place fish in a dish large enough to hold it in a single layer. Combine
tequila, triple sec, lime juice, salt, garlic and 2 tsp oil and pour over
fish, rubbing all over. Cover and marinate for 1/2 hour at room temperature
or up to 3 hours in the refrigerator, turning occasionally.
Just before serving, combine tomatoes, onions, chiles, cilantro, sugar and
salt to taste.  Heat the grill to very hot. Remove fish from marinade, pat
dry (reserving marinade) and brush lightly with 1 tsp oil and grind pepper
over the surface.  Cook on a greased grill for about 4 minutes per side or
until flesh is opaque.
Meanwhile, boil marinade in saucepan for 2 minutes, remove and discard
garlic cloves, and spoon a little of it over the fish, Spoon the tomato
salsa alongside and serve.
*Michael* & Ms. M | A M | *Weslie*
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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