MARGARITA GROUPER FILLETS, BARB
I was asking Barb about recipes to make with fish that I can eat, since I get tired of just tuna steaks. These two fishes (Grouper and Mahi Mahi) are both mild and hold up well to this marinade as well as grilling.
Provided by Megan Stewart
Categories Fish
Number Of Ingredients 13
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.
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