Grilled Margarita Grouper

Take a margarita, turn it into a marinade, and soak grouper fillets in it. Tequila, triple sec, fresh lime juice, and crushed garlic infuse the fish with citrusy, boozy flavor that caramelizes beautifully on a screaming-hot grill. Four minutes per side and the flesh turns opaque with those charred grill marks everyone wants.

The fresh salsa comes together while the fish marinates: diced tomatoes, onion, jalapeno, cilantro, and a pinch of sugar to balance the acid. Make it right before serving so the tomatoes stay fresh and juicy.

Boil the leftover marinade for two minutes to cook off the raw garlic and alcohol, then spoon it over the grilled fillets as a finishing sauce. Nothing goes to waste.

Pro Tips

• Pat the fish dry after marinating and before grilling. Wet fish steams instead of searing and won’t develop char.
• Oil the grill grates well. Grouper is a firm fish but it still sticks if the grill isn’t properly greased.
• Don’t marinate longer than three hours. The lime juice will start to “cook” the fish like ceviche and change the texture.
• Boiling the used marinade is a must for food safety. Two full minutes at a rolling boil kills any bacteria from the raw fish.

Variations

• Use mahi-mahi, swordfish, or red snapper if grouper isn’t available.
• Swap jalapeno for habanero in the salsa if you want serious heat.
• Add diced mango or pineapple to the salsa for a sweeter, tropical version.