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Australian barbeque fish margarita

Recipe from: 2/12/2007 12:00:00 AM
Ingredients 13
Servings 4


  • 12
    Fish fillet of your choice
  • 1/3 cup of Tequila, white or gold
  • 1/2 cup of Tripple sec
  • 3/4 cup of lime juice
  • 1
  • 2 1/2 garlic cloves crushed
  • 1
    vegetable oil
  • 3
    tomatoes media diced
  • 2
    onion finely chopped
  • 1
    jalapenos minced
  • 2
    cilantro freshly chopped
  • pinch of sugar
  • pinch of pepper


Place fish in a non-aluminum dish large enough to hold it in a single layer. Combine tequila, triple sec, lime juice, salt, garlic, and 2t oil and pour over the fish, rubbing all over. Cover and marinate for 1/2 hour at room temperature or up to 3 hours in the refrigerator, turning occasionally. Just before serving, combine tomatoes, onions, chilies, cilantro, sugar and salt to taste. Heat the grill to VERY hot. Remove fish from marinade, pat dry (reserving marinade) and brush lightly with 1 t oil and grind pepper over the surface. Cook on a greased grill for about 4 minutes per side, or until flesh is opaque. Meanwhile, boil marinade in a saucepan for 2 minutes, remove and discard garlic cloves, and spoon a little over the fish. Spoon the tomato salsa along side and serve.

Read more on: fish/seafood  |  grill

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