margarita grouper fillets, barb
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.
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prep time
cook time
method
Barbecue
yield
6 serving(s)
Ingredients
- 6 6 oz grouper fillets, or mahi mahi
- 1 tablespoon sugar
- 3/4 teaspoon salt, divided
- 1/4 cup chopped onion
- 1/4 cup fresh cilantro leaves
- 1 tablespoon finely chopped, seeded serrano chili
- 3 tablespoons fresh lime juice
- 1 tablespoon tequila
- 1 tablespoon vegetable oil
- 1 clove garlic, chopped
- pam
- chopped fresh chives, optional
- lime wedges, optional
How To Make margarita grouper fillets, barb
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Step 1Place 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.
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Step 2NOTE: can store cooked fillets in fridge up to 1 day.
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