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60+ Minutes |
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Cooked by: Chef / Last Modified: 2/5/2008 / Number of Servings: 4 |
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Directions: 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 2t 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.
| Ingredients:
1 1/2 Pound(s) Fish fillets
1/3 Cup(s) Tequila, white
1/2 Cup(s) Tripple sec
3/4 Cup(s) Lime juice
1 Teaspoon(s) Salt
2 1/2 Garlic cloves, crushed
1 Tablespoon(s) Vegetable oil
3 Tomatoes, medium, diced
1 Onion, finely chopped
1 Tablespoon(s) Jalapenos, minced
2 Tablespoon(s) Cilantro, fresh, chopped
1 Pinch(s) Sugar
1 Teaspoon(s) Pepper |
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