Barbecued Fish Margarita
Ingredients
- 1½ lbs fish fillets (your choice)
- ? cup tequila, white or gold
- ½ cup triple sec
- ¾ cup lime juice
- 1 tsp salt
- 2½ each garlic cloves, crushed
- 1 tbsp vegetable oil
- 3 tomatoes, medium, diced
- 1 onion, finely chopped
- 1 tbsp jalapeno pepper|jalapenos, minced
- 2 tbsp cilantro, fresh, chopped
- 1 pinch granulated sugar|sugar
- pepper, ground
- 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 tsp 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, granulated sugar|sugar and salt to taste.
- Heat the grill to very hot.
- Remove fish from marinade, pat dry (reserving marinade) and brush lightly with 1 t 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 tomato salsa along side and serve.
This article uses material from the "Barbecued Fish Margarita" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
