Margarita Grouper Fillets Barb Recipes

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ACAPULCO MARGARITA GROUPER



Acapulco Margarita Grouper image

Sea bass or any firm-fleshed fish may be used if grouper is not available. The grilled fish and fresh salsa are terrific when served with grilled corn and margaritas.

Provided by Bill Echols

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h2m

Yield 4

Number Of Ingredients 15

4 (6 ounce) grouper fillets
⅓ cup tequila
½ cup orange liqueur
¾ cup fresh lime juice
1 teaspoon salt
3 large cloves garlic, peeled
4 tablespoons olive oil
3 medium tomatoes, diced
1 medium onion, chopped
1 small jalapeno, seeded and minced
4 tablespoons chopped fresh cilantro
1 pinch white sugar
salt to taste
1 tablespoon olive oil
ground black pepper to taste

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.

Nutrition Facts : Calories 511 calories, Carbohydrate 26.3 g, Cholesterol 62.4 mg, Fat 19 g, Fiber 2.1 g, Protein 34.7 g, SaturatedFat 2.8 g, Sodium 1244.6 mg, Sugar 17.7 g

ACAPULCO MARGARITA GROUPER



Acapulco Margarita Grouper image

Make and share this Acapulco Margarita Grouper recipe from Food.com.

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



Margarita Grouper Fillets, Barb image

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

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.

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