Grilled Orange Roughy Margarita
Place fish in a glass dish large enough to hold fillets in a single layer. Combine tequila, triple sec, lime juice, salt, garlic and 2 teaspoons oil; pour over fish, rubbing all over.
Cover and marinate for 1 hour at room temperature or for 3 hours in the refrigerator, turning occasionally. Shortly before serving time, combine tomatoes, onions, chiles, cilantro, sugar and pepper to taste.
Heat the grill to very hot. Remove fish from the marinade, reserving marinade. Pat dry.
Cook on greased grill for about 4 minutes per side or until fish flesh is opaque.
Meanwhile boil marinade in saucepan for about 2 minutes; remove and discard garlic cloves. Spoon a little of marinade over fish. Spoon tomato salsa alongside.
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