Key West Margarita Grouper
Yields 4 servings
- 4 6-ounce grouper fillets
- 1/3 cup tequila
- 1/3 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 jalapeño, 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 1/2 cup marinade and set aside. Pour remaining marinade over fillets; cover and refrigerate for 1/2 hour turning the fillets once. For salsa, combine the tomatoes, onion, jalapeno, cilantro, and sugar in a medium bowl; season to taste with salt and set aside. Preheat the grill 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.
Nutritional Value Per Serving
- With Salsa: Calories 508, Calories From Fat 185, Total Fat 20g, Saturated Fat 3g, Trans Fatty Acid 0g, Cholesterol 95mg, Total Carbohydrates 14g, Protein 52g, Omega 3 Fatty Acid 0.79g
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*Recipe and image courtesy of Chef Justin Timineri and the Florida Department of Agriculture and Consumer Services.
About Chef Justin Timineri:
As the official State Chef of Florida, Justin Timineri is a proponent of Fresh From Florida commodities. A champion of locally-grown produce and fresh Florida harvested seafood, Timineri's recipes are deep on invigorating, Sunshine State flavors, while embracing a healthy and well-balanced diet. To read more, click here.
