Barbecued Fish Margarita
1 1/2 lb Fish fillets (your choice)
1/3 c Tequila, white or gold
1/2 c Triple sec
3/4 c Lime juice
1 ts Salt
2 1/2 ea Garlic cloves, crushed
1 tb Vegetable oil
3 ea Tomatoes, medium, diced
1 ea Onion, finely chopped
1 tb Jalapenos, minced
2 tb Cilantro, fresh, chopped
1 pinch Sugar
1 ea Pepper
Place fish in a non-aluminum dish large enough to hold it in a single
layer. Combine tequila, triple sec, lime juice, salt, garlic, and 2 t
oil and pour over the fish, rubbing all over. Cover and marinate for 1/2
hour at room temperature or up to 3 hours in the refrigerator, turning
occasionally. Just before serving, combine tomatoes, onions, chilies,
cilantro, sugar and salt to taste. Heat the grill to VERY hot.
Remove fish from marinade, pat dry (reserving
marinade) and brush lightly with 1 t oil and grind pepper over the
surface.
Cook on a greased grill for about 4 minutes per side,
or until flesh is opaque. Meanwhile, boil marinade in a saucepan for 2
minutes, remove and discard garlic cloves, and spoon a little over the
fish. Spoon the tomato salsa along side and serve.
Serves 4 |