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About.comSouthern Food
At a Glance
Course : Entree
Type of Prep : Grill
Cuisine : Mexican
Occasion : Cookout, Family Dinner
 
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Grilled Orange Roughy Olé

From Diana Rattray,
Your Guide to Southern Food.
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A grilled orange roughy recipe with fresh salsa. Scroll down to see more orange roughy recipes.

INGREDIENTS:

  • 1 1/2 pounds orange roughy fillets
  • 1/3 cup Tequila
  • 1/3 cup Triple Sec
  • 3/4 cup fresh lime juice
  • 1 teaspoon salt
  • 3 cloves cloves garlic, finely minced
  • 1 tablespoon vegetable oil, divided
  • .
  • Salsa:
  • 3 medium tomatoes, peeled, cored, and chopped
  • 1 small clove garlic, minced
  • 3 green onions, thinly sliced
  • 2 tablespoons diced purple onion
  • 1 to 2 small jalapeno or serrano chile peppers, seeded and finely chopped
  • 2 tablespoons minced fresh cilantro
  • 1/2 teaspoon salt
  • dash sugar
  • 2 tablespoons lime juice

PREPARATION:

Place fish in a glass dish large enough to hold fillets in a single layer. Combine tequila, triple sec, lime juice, salt, garlic and 2 teaspoons oil; pour over fish, rubbing all over. Cover and marinate for 1 hour at room temperature or for 3 hours in the refrigerator, turning occasionally. Shortly before serving time, combine salsa ingredients in a serving dish.

Heat oiled grill to very hot. Remove fish from the marinade, reserving 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. Spoon a little of marinade over fish fillets. Serve with fresh tomato salsa.
Serves 6.

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