Margarita Grouper Fillets

Randy Mayor; Lydia DeGaris-Pursell
Inspired by the popular cocktail, sweet, delicate grouper takes on a tangy flavor from the fresh lime juice and tequila. Pair the grouper with yellow rice, black beans, and a pitcher of margaritas, of course.

Yield:

6 servings (serving size: 1 grouper fillet)

Recipe from

Nutritional Information

Calories 197
Caloriesfromfat 18 %
Fat 4 g
Satfat 0.7 g
Monofat 0.9 g
Polyfat 1.9 g
Protein 33.1 g
Carbohydrate 3.6 g
Fiber 0.2 g
Cholesterol 63 mg
Iron 1.6 mg
Sodium 326 mg
Calcium 50 mg

Ingredients

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)

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

August 2002