Best Margarita Grouper Fillets Barb Recipes

Acapulco Margarita Grouper image

Provided by Bill Echols Jr

Categories Tex Mex

Time 43m

Yield 4 serving(s)

Number Of Ingredients 13

4 grouper fillets
1/3 cup tequila
1/2 cup triple sec
3/4 cup lime juice
1 teaspoon sea salt
3 cloves garlic
1 tablespoon olive oil
3 medium tomatoes, diced
1 medium onion, chopped
1 small jalapeno, seeded and finely chopped
1 pinch sugar
4 tablespoons chopped cilantro
pepper

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.

Margarita Grouper Fillets, Barb image

Provided by Megan Stewart

Categories Fish

Number Of Ingredients 13

6 6 oz grouper fillets, or mahi mahi
1 Tbsp sugar
3/4 tsp salt, divided
1/4 c chopped onion
1/4 c fresh cilantro leaves
1 Tbsp finely chopped, seeded serrano chili
3 Tbsp fresh lime juice
1 Tbsp tequila
1 Tbsp vegetable oil
1 clove garlic, chopped
pam
chopped fresh chives, optional
lime wedges, optional

Steps:

1. Place fillets in single layer in 9x13, sprinkle with 1/4 t salt. Combine 1/2 t salt, cilantro, onion, sugar, serrano chile, lime juice, tequila, oil and garlic in food processor or blender and process smooth. Pour over fillets, turn to coat. Marinate in fridge 30 min, turning once. Remove fish, discard marinade. Spray grill rack with PAM and grill 5 min per side or until fish flakes easily with a fork. Serve with options as garnish if desired.
2. NOTE: can store cooked fillets in fridge up to 1 day.