From “The Boat Galley Cookbook”, Grilling Chapter. There’s nothing better than fresh caught grouper … or mahi mahi. And there’s no better way to enjoy it than Grilled Margarita Grouper! Makes my mouth water & wish I had fresh grouper to fix tonight!
We spent literally hours in the water so we could have fresh fish for dinner. David goes spearfishing. I explore & take underwater photos while I’m spotting for David. Although he’s a much better spotter than I, it’s HARD to see those elusive grouper hiding under the overhanging reef ledges and rocks.
1⁄2 cup Triple Sec*
3⁄4 cup lime juice*
1 tablespoon olive oil, canola oil, or vegetable oil
1 medium onion
1 tablespoon minced jalapeño or other hot chile pepper
2 tablespoons chopped fresh cilantro OR 1 table- spoon dried cilantro
salt and pepper, to taste
- Make the marinade by mixing the tequila, Triple Sec, lime juice, salt, garlic, and half the olive oil. Reserve a bit of marinade to brush on the fillets while grilling.
- Put the fish fillets into a leakproof plastic bag and add the marinade to cover. Marinate for 3 hours in the refrigerator, turning each half hour.
- To make the salsa accompaniment, finely dice the tomatoes, onions, chilies, and cilantro. Add the sugar, salt, and pepper to taste. Set aside.
- Heat the grill to very hot. Remove the fish from the marinade and brush with the olive oil. Sprinkle with the ground pepper.
- Grill for 4 minutes or less per side, or until the fish just looks opaque. The cooking time will differ depending on the size of the fillets.