Recipe by squarehopper
A tantalizing recipe that was quick to make and delicious to boot! My wife and I enjoyed it with quiet romantic music, candlelight, and flowers. The taste and experience was, needless to say, memorable! I hope you like it too! I am lazy at times and instead of making my own salsa, I used store-bought brand name salsa. It was good as well, while saving me time and work.
Top Review by SuperBunches
This recipe was fabulous! The only change I made was a simple addition. I happened to have an avocado that was at peak ripeness. I sliced it and put on the plate along with the salsa. We will be making this alot! Thank you.
- 1 1⁄2 lbs orange roughy fillets
- 1⁄3 cup tequila
- 1⁄3 cup triple sec
- 3⁄4 cup fresh lime juice
- 1 teaspoon salt
- 3 garlic cloves, finely minced
- 1 tablespoon vegetable oil, divided
- 3 medium tomatoes, peeled, cored, and chopped
- 1 small garlic clove, minced
- 3 green onions, thinly sliced
- 2 tablespoons diced purple onions
- 1 -2 small jalapenos or 1 -2 small serrano chili pepper, seeded and finely chopped
- 2 tablespoons minced fresh cilantro
- 1⁄2 teaspoon salt
- 1 dash sugar
- 2 tablespoons lime juice
Directions See How It's Made
- Place fish in a glass dish large enough to have a single layer of fillets.
- Combine tequilla, triple sec, lime juice, salt, garlic, and 2 teaspoons of oil.
- Pour over fish and rub all over the fillets.
- Cover and marinate for 1 hour at room temperature or 3 hours in the refrigerator - turning occasionally the fillets.
- Shortly before serving time, combine salsa ingredients in a serving bowl.
- Heat oiled grill to very hot.
- Remove fish from the marinade.
- Pat dry.
- Cook on the well oiled grill (or use fish cooking basket) for about 4 minutes per side or until fish is opaque.
- Meanwhile boil marinade in saucepan for about 2 minutes.
- Strain marinade.
- Spoon a little of the marinade over fish fillets on the serving plate.
- Serve with fresh tomato salsa.