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.
Serves 4
Ingredients
11⁄2 pounds grouper fillets or any other white fish
1⁄3 cup tequila*
1⁄2 cup Triple Sec*
3⁄4 cup lime juice*
1 teaspoon salt2 or 3 cloves garlic, minced, OR 1⁄2 teaspoon garlic powder
1 tablespoon olive oil, canola oil, or vegetable oil
3 medium tomatoes
1 medium onion
1 tablespoon minced jalapeño or other hot chile pepper
2 tablespoons chopped fresh cilantro OR 1 table- spoon dried cilantro
1 pinch sugar
salt and pepper, to taste
*Substitute prepared margarita mix for all of these. Use the mix with or without the liquor according to your preference.
The salsa combined with the marinade flavoring make this a mouthwatering fish recipe!
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.
Yum!
Brush the rest of the reserved marinade on the fish. Enjoy with the salsa. Buen Provecho! When you try this recipe, be sure to leave a comment and let us know what you think! Cheers! Jan
