Barbecued Fish Margarita

Take everything you love about a margarita and pour it over fish. That’s basically the move here.

Tequila, triple sec (or Grand Marnier if you’re feeling fancy), fresh lime juice, and crushed garlic make a citrusy, boozy marinade that infuses the fillets with bright, punchy flavor.

A quick sear on a screaming-hot grill gives you those charred edges while the inside stays flaky and moist. The boiled-down marinade gets spooned over the top as a finishing sauce.

On the side, a fresh salsa of diced tomatoes, onion, jalapeno, and cilantro brings the crunch and heat that ties the whole plate together.

Kitchen Tips

• Use a firm-fleshed fish like mahi-mahi, swordfish, or snapper that won’t fall apart on the grill.
• Pat the fillets dry after marinating. Wet fish steams instead of searing, and you want that char.
• Always boil the used marinade for at least 2 minutes before spooning it over cooked fish. Safety first.
• Oil the grill grates well. Fish sticks to metal faster than anything else on the barbecue.

Variations

• Swap tequila for mezcal for a smokier, more complex marinade.
• Use mango in place of tomatoes in the salsa for a sweeter, tropical contrast.