Margarita Grouper Fillets, Barb

Margarita Grouper Fillets, Barb Recipe

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Megan Stewart


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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  • 6
    6 oz grouper fillets, or mahi mahi
  • 1 Tbsp
  • 3/4 tsp
    salt, divided
  • 1/4 c
    chopped onion
  • 1/4 c
    fresh cilantro leaves
  • 1 Tbsp
    finely chopped, seeded serrano chili
  • 3 Tbsp
    fresh lime juice
  • 1 Tbsp
  • 1 Tbsp
    vegetable oil
  • 1 clove
    garlic, chopped
  • ·
  • ·
    chopped fresh chives, optional
  • ·
    lime wedges, optional

How to Make Margarita Grouper Fillets, Barb


  1. Place 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.
  2. NOTE: can store cooked fillets in fridge up to 1 day.

Printable Recipe Card

About Margarita Grouper Fillets, Barb

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American

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