Margarita Grouper with a Tomato Salsa

This is a very flavorful dish with the orange and lime marinade and then topped off with a fresh tomato and jalapeno salsa.    Margaritas are enjoyed in my family so I always have the ingredients on hand.   They do sell these convenient mini bottles of ready-to-go margaritas, about 1 cup per bottle,  just enough to marinate a few fillets.

Margarita Grouper with a Tomato Salsa

  • 4 (6 oz.) grouper fillets
  • 1/3 cup tequila
  • 1/2 cup triple sec
  • 3/4 cup fresh lime juice
  • (or use the ready-to-go mini margaritas – I used one bottle for 2 servings)
  • 3 garlic cloves, minced
  • 4 tbsp. olive oil
  • 3-4 tomatoes, peeled, seeded and diced
  • onion to taste
  • 1 jalapeno, seeded and minced
  • cilantro to taste (optional)
  • pinch of sugar
  • salt to taste
  • 1 tbsp. olive oil
  • ground black pepper to taste

You can make the tomato salsa up to 4 hours ahead of time and let sit at room temperature.  This is the tomatoes, onion, jalapeno, cilantro (optional), sugar and salt to taste.

Place fish in a shallow baking dish and marinate with the tequila mixture, garlic and olive oil for about 30 minutes, turning once.

Remove fillets from marinade and pat dry.  Brush the fish with oil and sprinkle with black pepper.   Boil the marinade ingredients for a few minutes, strain out garlic  and set aside.

Spray your grill pan and preheat; make sure it is very hot before you start to cook your fish so you will get the grill marks, then turn down the heat.

Grill the fish about 4 minutes per side, depending on the thickness of the fillets.  Transfer the fish to a serving plate and spoon some salsa over the fish and drizzle with the cooked marinade.

Recipe by


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