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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