Margarita Grouper...

In my quest to eat more fish and seafood, I'd have to say a fresh grouper filet is my absolute favorite. It is a mild fish and this recipe will entice even those who don't like fish to make it a favorite. This recipe is super easy and can be served with a minimum preparation and cooking time.

Grouper is a firm white fish found in coastal waters of the Atlantic and the Gulf of Mexico. The average size of a grouper ranges from 5-15 pounds. This fish is a member of the sea bass family and lends itself to a variety of cooking methods ~ grilling, broiling and poaching ~ due to its firm texture. In the Caribbean, the giant grouper is the most common; other delicious varieties are found near the Florida coast.



Margarita Grouper
adapted from an entrée at The Crow's Nest Venice, FL

Ingredients:
4 6-ounce grouper fillets
⅓ cup tequila
½ cup orange liqueur
¾ cup fresh lime juice
1 teaspoon salt
3 cloves garlic, peeled and chopped
4 tablespoons olive oil
3 medium tomatoes, diced
1 medium onion, chopped
1 small jalapeno, seeded and minced
4 tablespoons chopped fresh cilantro
1 pinch white sugar
salt to taste
1 tablespoon olive oil
ground black pepper to taste

Place fillets in a shallow baking dish. In a bowl, stir together the tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil. Reserve ½ cup marinade and set aside. Pour remaining marinade over fillets; cover and refrigerate for ½ hour turning the fillets once.

For the salsa: combine the tomatoes, onion, jalapeno, cilantro, and sugar in a medium bowl; season to taste with salt and set aside.

Preheat your grill pan on medium-high heat. Remove fillets from marinade, brush tops with oil and season with black pepper. Grill fillets for 4 to 5 minutes per side until center is opaque and meat flakes easily with a fork.

Transfer fillets to serving plates. In a small saucepan, heat reserved marinade to a simmer; remove from heat and set aside. Drizzle warm marinade over the fillets and serve with salsa.

Serves 4

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George’s notes:

• If you can't find grouper, substitute red snapper or cod fillets.
• The skin of the Grouper should be removed prior to cooking due to its strong flavor.