Fresh fish filets from Mexico’s Pacific coast are lightly marinated in tequila and lime juice, then grilled or sauteed and topped with a fresh salsa, for a delicious, low-fat entree. Acapulco style fish filetsgo well with a side dish of arroz blanco, Mexican-style white rice.
- 4 firm-fleshed fish filets,1″ thick (grouper, sea bass, shark, etc.)
- 1/3 cup tequila
- 1/3 cup fresh lime juice
- 2 cloves garlic, peeled and finely minced
- 1 teaspoon salt
- 4 tablespoons olive oil
- 4 roma tomatoes, seeded and diced
- 1/2 white onion, peeled and finely chopped
- 1 jalapeño, seeded and finely chopped
- 4 tablespoons finely chopped cilantro
Place the filets in a shallow, non-reactive bowl.
Combine the tequila, lime juice, garlic, salt and olive oil.
Pour mixture over fish and marinate for 1/2 hour,
turning once after 15 minutes. Longer marinating is inadvisable, since the lime juice will begin to “cook” the fish.
Combine the tomatoes, onion, jalapeño and cilantro and set aside.
Heat the grill to high, or heat a small amount of olive oil in a pan.
Remove fish from the marinade, reserving extra marinade.
Grill or sautee for 3-4 minutes on each side.
Boil the remaining marinade.
Serve the fish with some of the marinade spooned over each piece and topped with the fresh salsa.
Cooking with tequila: Mexico’s national drink moves into the kitchen – Part One