margarita grouper fillets, barb
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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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yield
6 serving(s)
method
Barbecue
Ingredients For margarita grouper fillets, barb
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66 oz grouper fillets, or mahi mahi
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1 Tbspsugar
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3/4 tspsalt, divided
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1/4 cchopped onion
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1/4 cfresh cilantro leaves
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1 Tbspfinely chopped, seeded serrano chili
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3 Tbspfresh lime juice
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1 Tbsptequila
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1 Tbspvegetable oil
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1 clovegarlic, chopped
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pam
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chopped fresh chives, optional
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lime wedges, optional
How To Make margarita grouper fillets, barb
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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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2NOTE: can store cooked fillets in fridge up to 1 day.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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