Inspired by the popular cocktail, sweet, delicate grouper takes on a tangy flavor from the fresh lime juice and tequila. Pair the grouper with yellow rice, black beans, and a pitcher of margaritas, of course. This recipe goes with Fish Tacos.
YIELD: 6 servings (serving size: 1 grouper fillet)
6 (6-ounce) grouper fillets
3/4 teaspoon salt, divided
1/4 cup fresh cilantro leaves
1/4 cup chopped onion
1 tablespoon sugar
1 tablespoon finely chopped seeded serrano chile
3 tablespoons fresh lime juice
1 tablespoon tequila
1 tablespoon vegetable oil
1 garlic clove, chopped
Chopped fresh chives (optional)
Lime wedges (optional)
Place the fillets in a single layer in a 13 x 9-inch baking dish, and sprinkle with 1/4 teaspoon salt. Combine 1/2 teaspoon salt, cilantro, and the next 7 ingredients (cilantro through garlic clove) in a blender or food processor, and process until smooth. Pour cilantro mixture over the fillets, and turn to coat. Marinate in the refrigerator 30 minutes, turning once.
Remove fish from dish; discard marinade. Place fish on grill rack coated with cooking spray; grill 5 minutes on each side or until fish flakes easily when tested with a fork. Garnish fish with chopped chives and lime wedges, if desired.
Note: Store cooked fillets in refrigerator for up to 1 day.