Margarita Si
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Buffet, Guy
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La Belle Cuisine - More Fish Recipes

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"To cook is to create. And to create well...
is an act of integrity, and faith."

Grilled Margarita Grouper

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human race than the discovery of a star."
~ Brillat-Savarin

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Trilogy: Pier Pressure, Windy Day, Tequila Sunrise
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Shaffett, Richard
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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 tequila, Triple Sec, lime juice, salt, garlic and olive oil. Pour mixture over fillets,
and rub into fish. Cover fish and marinate at room temperature 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. Garlic bread would be a welcome addition!

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