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    Margarita Grouper Fillets


    Source of Recipe


    Source: Cooking Light magazine

    List of Ingredients




    6 (6-ounce) grouper fillets

    3/4 teaspoon salt, divided

    1/4 cup fresh cilantro leaves

    1/4 cup chopped onion

    1 tablespoon sugar

    1 tablespoon finely chopped seeded serrano chile

    3 tablespoons fresh lime juice

    1 tablespoon tequila

    1 tablespoon vegetable oil

    1 garlic clove, chopped

    Cooking spray

    Chopped fresh chives (optional)

    Lime wedges (optional)

    Recipe



    Place the fillets in a single layer in a 13 x 9-inch baking dish, and sprinkle with 1/4 teaspoon salt. Combine 1/2 teaspoon salt, cilantro, and the next 7 ingredients (cilantro through garlic clove) in a blender or food processor, and process until smooth. Pour cilantro mixture over the fillets, and turn to coat. Marinate in the refrigerator 30 minutes, turning once.


    Prepare grill.


    Remove fish from dish; discard marinade. Place fish on grill rack coated with cooking spray; grill 5 minutes on each side or until fish flakes easily when tested with a fork. Garnish fish with chopped chives and lime wedges, if desired.


    Note: Store cooked fillets in refrigerator for up to 1 day.
 

 

 

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