R.O.D. - (4) Margarita Grouper

Margarita Grouper Fillets


These fillets marinate in lime juice and tequila - the makings of a margarita. Serve with yellow rice or black beans. Grouper is delicate, so turn the fillets carefully to keep them intact. Save 2 cooked fillets for Fish Tacos.

This recipe goes with Fish Tacos


6 (6-ounce) grouper fillets
3/4 teaspoon salt, divided
1/4 cup fresh cilantro leaves
1/4 cup chopped onion
1 tablespoon sugar
1 tablespoon finely chopped seeded serrano chile
3 tablespoons fresh lime juice
1 tablespoon tequila
1 tablespoon vegetable oil
1 garlic clove, chopped
Cooking spray
Chopped fresh chives (optional)
Lime wedges (optional)

Place the fillets in a single layer in a 13 x 9-inch baking dish, and sprinkle with 1/4 teaspoon salt. Combine 1/2 teaspoon salt, cilantro, and the next 7 ingredients (cilantro through garlic clove) in a blender or food processor, and process until smooth. Pour cilantro mixture over the fillets, and turn to coat. Marinate in the refrigerator 30 minutes, turning once.

Prepare grill.

Remove fish from dish; discard marinade. Place fish on grill rack coated with cooking spray; grill 5 minutes on each side or until fish flakes easily when tested with a fork. Garnish fish with chopped chives and lime wedges, if desired.

Note: Store cooked fillets in refrigerator for up to 1 day.

Yield:  6 servings (serving size: 1 grouper fillet)

CALORIES 197 (18% from fat); FAT 4g (sat 0.7g,mono 0.9g,poly 1.9g); PROTEIN 33.1g; CHOLESTEROL 63mg; CALCIUM 50mg; SODIUM 326mg; FIBER 0.2g; IRON 1.6mg; CARBOHYDRATE 3.6g

Cooking Light, AUGUST 2002