Acapulco Margarita Grouper Recipe

Ingredients
<br>- 4 (6 ounce) grouper fillets
<br>- 1/3 cup tequila
<br>- 1/2 cup orange liqueur
<br>- 3/4 cup fresh lime juice
<br>- 1 teaspoon salt
<br>- 3 large cloves garlic, peeled
<br>- 4 tablespoons olive oil
<br>- 3 medium tomatoes, diced
<br>- 1 medium onion, chopped
<br>- 1 small jalapeno, seeded and minced
<br>- 4 tablespoons chopped fresh cilantro
<br>- 1 pinch white sugar
<br>- salt to taste
<br>- 1 tablespoon olive oil
<br>- ground black pepper to taste
<br><p></p>Directions
<br>step 1: Place fish in a shallow baking dish. In a bowl, stir together the tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil. Pour mixture over fillets, and rub into fish. Cover, and refrigerate for 1/2 hour, turning the fillets once.
<br>step 2: Preheat the grill for high heat.
<br>step 3: In a medium bowl, toss together the tomatoes, onion, jalapeno, cilantro, and sugar. Season to taste with salt. Set salsa aside.
<br>step 4: Remove fillets from marinade, and pat dry. Brush the fillets with oil, and sprinkle with ground black pepper. In a small saucepan, boil remaining marinade for several minutes. Remove from heat, and strain out garlic cloves. Set aside to cool.
<br>step 5: Grill fish for 4 minutes per side, or until fish is easily flaked with a fork. Transfer fillets to a serving dish. Transfer the fish to a serving plate. Spoon salsa over the fish, and drizzle with the cooked marinade to serve.
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Ingredients
- 4 (6 ounce) grouper fillets
- 1/3 cup tequila
- 1/2 cup orange liqueur
- 3/4 cup fresh lime juice
- 1 teaspoon salt
- 3 large cloves garlic, peeled
- 4 tablespoons olive oil
- 3 medium tomatoes, diced
- 1 medium onion, chopped
- 1 small jalapeno, seeded and minced
- 4 tablespoons chopped fresh cilantro
- 1 pinch white sugar
- salt to taste
- 1 tablespoon olive oil
- ground black pepper to taste

Directions
step 1: Place fish in a shallow baking dish. In a bowl, stir together the tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil. Pour mixture over fillets, and rub into fish. Cover, and refrigerate for 1/2 hour, turning the fillets once.
step 2: Preheat the grill for high heat.
step 3: In a medium bowl, toss together the tomatoes, onion, jalapeno, cilantro, and sugar. Season to taste with salt. Set salsa aside.
step 4: Remove fillets from marinade, and pat dry. Brush the fillets with oil, and sprinkle with ground black pepper. In a small saucepan, boil remaining marinade for several minutes. Remove from heat, and strain out garlic cloves. Set aside to cool.
step 5: Grill fish for 4 minutes per side, or until fish is easily flaked with a fork. Transfer fillets to a serving dish. Transfer the fish to a serving plate. Spoon salsa over the fish, and drizzle with the cooked marinade to serve.

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