Monday, November 23, 2015
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| Acapulco Margarita Grouper |
"Sea bass or any company-fleshed fish can be used if grouper isn't always available. The grilled fish and clean salsa are high-quality whilst served with grilled corn and margaritas."
Ingredients :
- 4 (6 ounce) grouper fillets
- 1/3 cup tequila
- half cup orange liqueur
- three/4 cup sparkling lime juice
- 1 teaspoon salt
- three large cloves garlic, peeled
- 4 tablespoons olive oil
- three medium tomatoes, diced
- 1 medium onion, chopped
- 1 small jalapeno, seeded and minced
- four tablespoons chopped clean cilantro
- 1 pinch white sugar
- salt to taste
- 1 tablespoon olive oil
- ground black pepper to taste
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 1H2M |
|---|
- 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 half of hour, turning the fillets as soon as.
- Preheat the grill for high warmness.
- In a medium bowl, toss together the tomatoes, onion, jalapeno, cilantro, and sugar. Season to flavor with salt. Set salsa aside.
- Remove fillets from marinade, and pat dry. Brush the fillets with oil, and sprinkle with floor black pepper. In a small saucepan, boil closing marinade for several minutes. Remove from warmth, and strain out garlic cloves. Set aside to chill.
- Grill fish for four mins in step with aspect, or until fish is effortlessly 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.
Notes :
- The vitamins records for this recipe consists of information for the whole quantity of the marinade substances. Depending on marinating time, ingredients, cooking technique, and many others., the real amount of the marinade consumed will vary.
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