Barbecued Fish Margarita
Yield
4 servingsPrep
30 minCook
15 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
fish fillets
|
|
| ⅓ | cup |
tequila
white or gold |
* |
| ½ | cup |
liqueur
triple sec, grand marnier, cointreau or other orange flavor |
*
|
| ¾ | cup |
lime juice
|
|
| 1 | teaspoon |
salt
|
|
| 2 ½ | cloves |
garlic
crushed |
|
| 1 | tablespoon |
vegetable oil
|
|
| 3 | each |
tomatoes
medium, diced |
|
| 1 | each |
onions
finely chopped |
|
| 1 | tablespoon |
jalapeño pepper
minced |
|
| 2 | tablespoons |
cilantro
fresh, |
|
| 1 | pinch |
sugar
|
*
|
| 1 | each |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
fish fillets
|
|
| 79 | ml |
tequila
white or gold |
* |
| 118 | ml |
liqueur
triple sec, grand marnier, cointreau or other orange flavor |
*
|
| 177 | ml |
lime juice
|
|
| 5 | ml |
salt
|
|
| 2.5 | cloves |
garlic
crushed |
|
| 15 | ml |
vegetable oil
|
|
| 3 | each |
tomatoes
medium, diced |
|
| 1 | each |
onions
finely chopped |
|
| 15 | ml |
jalapeño pepper
minced |
|
| 3E+1 | ml |
cilantro
fresh, |
|
| 1 | pinch |
sugar
|
*
|
| 1 | each |
black pepper
|
*
|
Directions
Place fish in a non-aluminum dish large enough to hold it in a single layer.
Combine tequila, triple sec, lime juice, salt, garlic, and 2 teaspoons oil and pour over the fish, rubbing all over.
Cover and marinate for ½ hour at room temperature or up to 3 hours in the refrigerator, turning occasionally.
Just before serving, combine tomatoes, onions, chilies, 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 teaspoon 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 a saucepan for 2 minutes, remove and discard garlic cloves, and spoon a little over the fish.
Spoon the tomato salsa along side and serve.
