Acapulco Margarita Grouper

READY IN: 43mins
Recipe by Bill Echols Jr

Very good summertime dish. Serve with grilled corn, a salad and a very cold Margarita.

Top Review by NVirginian

We had this last night and it was some of the best fish I have ever had! We couldn't find the 'grill-thingy' for fish so we used a couple of cedar planks. Even without soaking the planks it worked perfectly. It was served with grilled zucchini and basmati rice. I will make this often. Thanx! Update: I have mad this more times than I can count. I do use a shortcut and but prepared pico de gallo and sometimes use a mango salsa. And I always use the cedar planks. I've used all sorts of firm white fish too. Tonight it is chilean sea bass!

Ingredients Nutrition

Directions

  1. PLACE FISH IN A LARGE DISH.
  2. COMBINE TEQUILA, TRIPLE SEC, LIMEJUICE, SALT, GARLIC AND 1 TABLESPOON OIL AND POUR OVER FILETS AND RUB INTO FISH.
  3. COVER AND MARINATE FOR 1/2 HOUR AT ROOM TEMPERATURE, TURNING FILLETS ONCE.
  4. COMBINE TOMATOES, ONIONS, CHILES, CILANTRO, SUGAR AND SALT TO TASTE.
  5. HEAT THE GRILL TO VERY HOT.
  6. REMOVE FILLETS FROM MARINADE, PAT DRY AND RESERVE MARINADE.
  7. BRUSH FILLETS WITH 1 T. OIL AND GRIND PEPPER TO TASTE OVER FILLETS.
  8. GRILL FOR ABOUT 4 MINUTES PER SIDE.
  9. MEANWHILE,BOIL MARINADE IN SAUCEPAN FOR 2 MINUTES, REMOVE GARLIC CLOVES AND SPOON A LITTLE OVER FISH.
  10. SPOON SALSA OVER FISH AND SERVE.

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