Recipe by Bill Echols
"Sea bass or any firm-fleshed fish may be used if grouper is not available. The grilled fish and fresh salsa are terrific when served with grilled corn and margaritas."
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4 (6 ounce)
fresh lime juice
3 large cloves
small jalapeno, seeded and minced
chopped fresh cilantro
salt to taste
ground black pepper to taste
I thought this recipe was great. In fact, I cooked it twice in one week; the second time over chicken. The marinade was tangy and I loved the texture of the salsa topping. The ingredients are a little expensive, but once you buy the two bottles of liquor, you may use them again and again for this recipe, or cocktails, hehe. For the reviewer that stated that the fish was dry, you shouldn't marinate it for longer than the recipe states (and then give a bad review). Fruit juices and/or liquor are known to "cook up" fish, such as ceviche.
I was SO disappointed with this recipe!! From all the great reviews, I had my expectations set high. It was expensive to make. I used Mahi-mahi & soaked it in Jose Cuervo tequila & Grand Marnier the night before. The fish turned out dry & the salsa was gross with it. It was so bad I couldn't even finish it. So disappointing.
This has become a weekly favorite.
I live in rural Mo, having moved here from southern Ca. Adding variety to the standard fried-meat-and-potatoes local fare can be challenging.
This recipe fits the bill. You'll never see a grouper in any of *our* local grocerey stores, but we do occasionally get talapia (sp) and that works well.
We also also use it on bonless chicken breasts and its wonderful!
Its a great meal on a hot day, because its light and the chilled salsa sets it off.
We used Sea Bass and this recipe was AWESOME!!!! Like others, we dod not have Orange Liquer, and skipped it (based on the feedback to NOT use OJ - which we were going to). We also baked at 350 deg for about 25 minutes. We personally liked it better with the salsa. This was sooooooeasy and so darn good - gourmet with 5 stars!!!!
The only fish I normaly eat is sushi because I don't like cooked fish that much. But I have to say this is the best ever. I substituted Red Snapper and Scallions for the cilantro. All I can say is WOW!!
I used some fresh amberjack from our trip to Islamorada. This was a big hit and we will serve it again. Have shared this with others. Served grilled corn on the cob from my freezer full of local produce. With a salad with key lime vinaigrette, AWESOME!!
Made this, but omitted the salsa.....was EXCELLENT. My husband said it tasted like it was from a restaurant. I also basted it with a little butter on the grill. The person that gave it a bad review must have marinated it too long, fish will "cook" itself if left in any citric acid for too long. They said they did it the night before........good lord that would've turned it to mush or ruined it!
I made this recipe for about 30 people and turned even the biggest "seafood hater" into a fan! I left out the cilantro and don't feel the recipe suffered without it. I would advise making a little extra marinade since it adds so much flavor and keeps the fish and the salsa moist and flavorful. Thanks Bill, for a recipe worthy of even the best cookbook!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Acapulco Margarita Grouper
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 171
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