Acapulco Margarita Grouper Food

ACAPULCO MARGARITA GROUPER

Steps:

• PLACE FISH IN A LARGE DISH.
• COMBINE TEQUILA, TRIPLE SEC, LIMEJUICE, SALT, GARLIC AND 1 TABLESPOON OIL AND POUR OVER FILETS AND RUB INTO FISH.
• COVER AND MARINATE FOR 1/2 HOUR AT ROOM TEMPERATURE, TURNING FILLETS ONCE.
• COMBINE TOMATOES, ONIONS, CHILES, CILANTRO, SUGAR AND SALT TO TASTE.
• HEAT THE GRILL TO VERY HOT.
• REMOVE FILLETS FROM MARINADE, PAT DRY AND RESERVE MARINADE.
• BRUSH FILLETS WITH 1 T. OIL AND GRIND PEPPER TO TASTE OVER FILLETS.
• GRILL FOR ABOUT 4 MINUTES PER SIDE.
• MEANWHILE,BOIL MARINADE IN SAUCEPAN FOR 2 MINUTES, REMOVE GARLIC CLOVES AND SPOON A LITTLE OVER FISH.
• SPOON SALSA OVER FISH AND SERVE.

ACAPULCO MARGARITA GROUPER

Steps:

• 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.
• Preheat the grill for high heat.
• In a medium bowl, toss together the tomatoes, onion, jalapeno, cilantro, and sugar. Season to taste with salt. Set salsa aside.
• 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.
• 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.

ACAPULCO MARGARITA GROUPER

Steps:

• 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.
• Preheat the grill for high heat.
• In a medium bowl, toss together the tomatoes, onion, jalapeno, cilantro, and sugar. Season to taste with salt. Set salsa aside.
• 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.
• 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.