1 1/2 lb fish fillets (your choice)
1/3 cup tequila, white or gold
1/2 cup tripple sec
3/4 cup lime juice
1 tsp salt
2 1/2 each garlic cloves, crushed
1 tbsp vegetable oil
3 each tomatoes, medium, diced
1 each onion, finely chopped
1 tbsp jalapenos, minced
2 tbsp cilantro, fresh, chopped
1 pinch sugar
1 each pepper
A Recipe for
Barbecued Fish Margarita * (Chrt57a)
Food Tip |
What's the difference between a boyfriend and a husband? About 30 pounds. |
| Cindy Garner |
Food Tip |
This Recipe for Barbecued Fish Margarita * (Chrt57a) is one of thousands in the Recipes-to-go Barbecue Cookbook.
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If you enjoy this Barbecued Fish Margarita * (Chrt57a) Recipe - you should enjoy the recipe collections you can find on the websites below:
Dyspepsia is the remorse of a guilty stomach. |
| A. Kerr |
Chemicals, n: Noxious substances from which modern foods are made. |
| Author Unknown |
This is a recipe for Barbecued Fish Margarita * (Chrt57a) from the recipe cookbook of Recipes-to-go (Barbecue)
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
| Tommy Smothers |
If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
| Sally Edwards |
Eat little, sleep sound. |
| Iranian Proverb |
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
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.
Serves: 4
Barbecued Fish Margarita * (Chrt57a) Recipe brought to you by Recipes To-Go