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Margarita
Lynnea Washburn
Buy This at Allposters.com
La Belle Cuisine
Don Roberto's Grilled Margarita Grouper
This recipe comes to us by way of a dear friend in Florida who maintains
he
has
no earthly idea where he found it. Rob says there is just no telling.
Since
he is a retired Navy guy who has been around the block a time or
two, we
believe him!
Serves 4
4
grouper fillets, 1 inch thick*
1/2 cup tequila
1/3 cup Cointreau or Triple Sec
3/4 cup freshly squeezed lime juice
1 teaspoon sea salt
3 cloves garlic, or more to taste
4 tablespoons olive oil
3 medium tomatoes, diced
1 medium onion, chopped
1 small jalapeño pepper, seeded and minced
1 pinch white sugar
4 tablespoons chopped fresh cilantro leaves
Freshly ground black pepper (Rob uses lots!)
*If grouper is not available, amberjack, sea bass, mahi-mahi or other fish
with firm flesh can be substituted.
Place fish in a large, shallow dish. In a small mixing bowl combine the
tequila,
Triple Sec, lime juice, salt, garlic and olive oil. Pour mixture
over
fillets,
and rub into fish. Cover fish and marinate at room temper-
ature for
1/2
hour, turning the fillets once.
Heat the grill to a high heat.
In a medium size mixing bowl combine tomatoes, onions, jalapeño,
cilantro,
sugar and salt to taste.
Remove fillets from marinade and pat dry. Reserve the marinade. Brush
the
fillets with oil and freshly ground black pepper. Grill the fillets for
approximately 4 minutes per side, or to your taste.
While the fillets are grilling, boil the marinade in a medium saucepan for
2
minutes or so. Remove garlic cloves only of you must. Spoon marinade
and tomato mixture over the fish just before serving.
Rob says you absolutely must serve this fish with lots of
Margaritas,
grilled corn and a huge
green salad. We think
Garlic bread would be
a most welcome addition!
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