Grilled Orange Roughy Margarita

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Orange roughy fillets
		= (or use red snapper,
		Grouper, or sea trout)
1/3 cup	78ml	White or gold tequila
1/2 cup	118ml	Triple sec
3/4 cup	177ml	Fresh lime juice
1 teaspoon	5ml	Salt
2 teaspoons	10ml	Garlic cloves - crushed (large)
1 tablespoon	15ml	Vegetable oil - divided
3 tablespoons	45ml	Tomatoes - diced (medium)
1 tablespoon	15ml	Finely-chopped white onion (medium)
1 tablespoon	15ml	Minced jalapeño or serano chile
2 tablespoons	30ml	Chopped cilantro
1		Sugar
		Freshly-ground black pepper - to taste

Recipe Instructions

Place fish in a glass dish large enough to hold fillets in a single layer. Combine tequila, triple sec, lime juice, salt, garlic and 2 teaspoons oil; pour over fish, rubbing all over. Cover and marinate for 1 hour at room temperature or for 3 hours in the refrigerator, turning occasionally.

Shortly before serving time, combine tomatoes, onions, chiles, cilantro, sugar and pepper to taste.

Heat the grill to very hot. Remove fish from the marinade, reserving marinade. Pat dry. Cook on greased grill for about 4 minutes per side or until fish flesh is opaque.

Meanwhile boil marinade in saucepan for about 2 minutes; remove and discard garlic cloves. Spoon a little of marinade over fish. Spoon tomato salsa alongside.

This recipe yields 6 servings.

Source:
Derby Entertaining by P. Cunningham, V. Dobbs, and M. Stone

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