| 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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