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Grouper: Rob's Grilled Margarita Grouper

Source of Recipe


Michele Gerhard






List of Ingredients



• 4 grouper fillets, 1-inch thick *
  
• 1/2 cup tequila
  
• 1/3 cup Triple Sec or Cointreau
  
• 3/4 cup freshly squeezed lime juice
  
• 1 tsp sea salt
  
• 3 cloves garlic (or more to taste)
  
• 4 Tbsp olive oil
  
• 3 medium tomatoes, diced
  
• 1 medium onion, chopped
  
• 1 small jalapeño pepper, seeded and minced
  
• 1 pinch white sugar
  
• 4 Tbsp chopped fresh cilantro leaves
  
• Freshly ground black pepper
  






Instructions



1. Place fish in a large, shallow dish. In a small mixing bowl, combine tequila, Triple Sec, lime juice, salt, garlic and olive oil. Pour mixture over fillets, and rub into fish. Cover fish and marinate at room temperature for 1/2 hour, turning the fillets once.
   
   
2. Heat the grill to a high heat. In a medium-size mixing bowl, combine tomatoes, onions, jalapeño, cilantro, sugar and salt to taste.
   
   
3. Remove fillets from marinade and pat dry. Reserve the marinade. Brush the fillets with oil and freshly ground black pepper. Grill the fillets for approximately 4 minutes per side, or to your taste.
   
   
4. While the fillets are grilling, boil the marinade in a medium saucepan for 2 minutes or so. Remove garlic cloves only if you must. Spoon marinade and tomato mixture over fish just before serving.
   
   Rob says you absolutely must serve this fish with lots of margaritas, grilled corn and a huge green salad. Garlic bread would be a welcome addition!
   
   Serves 4
   
   
   * If grouper is not available, amberjack, sea bass, mahi-mahi or other fish with firm flesh can be substituted.