Barbecued Margarita Grouper is a modern American recipe (originating in Florida) for a classic dish of grouper fillets in a Margarita-style marinade that's cooked on a barbecue and served with fresh salsa and a sauce made from the marinade. The full recipe is presented here and I hope you enjoy this classic American version of: Barbecued Margarita Grouper.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
4 grouper fillets (about 175g each)
80ml white tequila
120ml triple sec
180ml fresh lime juice
1 tsp sea salt (or to taste)
3 large garlic cloves, crushed
1 tbsp vegetable oil
3 medium tomatoes, diced
1 medium onion, finely chopped
1 tbsp jalapeo chillies, minced (or more, to taste)
4 tbsp fresh
pinch of
Method:
In a bowl, whisk together the tequila, triple sec, lime juice, salt, garlic and 2 tsp of the oil. Arrange the fish in a single layer in a flat-bottomed dish. Pour over the marinade, turn the fish a few times to coat then rub in the marinade. Cover the dish and set aside to marinate for 30 minutes at room temperature. When you are ready to cook, combine the tomatoes, onion, chillies and coriander leaves in a bowl. Season to taste with a pinch of sugar and a little salt and toss to combine.
Drain the fish fillets (reserve the marinade) and pat dry. Place on a hot barbecue and cook for about 4 minutes per side, or until the flesh of the fish is opaque.
In the meantime, pour the reserved marinade into a pan and bring to a boil. Continue boiling for 2 minutes then strain the liquid. Arrange the cooked fish on a warmed serving dish and spoon over a little of the boiled liquid. Arrange the vegetable and chilli salsa alongside and serve immediately.
