The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 14, 2009
It was absolutely fantastic! The only change I made was to add a teaspoon of vanilla extract to the marinade. It really was a winner of a recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 25, 2009
Made it last night following the recipe exactly. It was fantastic!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 16, 2009
I use this website all the time and this is absolutely the best recipe I've tried. My only change was grouper instead of sea bass. Next time I will add more jalepeno for a bit more kick to the salsa. Be sure to make the Cuervo Especial Oasis cocktail. It really complements this dish.
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Home Town: Powhatan, Virginia, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.38 star rating.
Reviewed: May 5, 2009
Followed the recipe exactly, but thought the tequila was too strong. It covered the other flavors.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 19, 2009
Fantasic. Would not change a thing. Side note: The "Red Grouper" fillets I brought back from FL. were approx 1.3 lbs each and not a 6oz fillet as called for in the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 28, 2009
Great! Great! Great! I actually made a big substitution, though - I used swai instead of grouper. The fish guy at the supermarket had no idea what grouper was, so couldn't recommend an alternative. Swai was on sale, so I took a chance! My wife couldn't stop talking about how good the dinner was.
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Photo by LorenHM

Cooking Level: Intermediate

Home Town: Charlotte Amalie, Saint Thomas, U. S. Virgin Islands
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 25, 2009
really good with sea bass, cooks much longer though
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Cooking Level: Beginning

Home Town: Houston, Texas, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 25, 2008
I have used this recipe with red grouper, red drum (redfish), and black drum. It turns out to be pretty labor intensive and the liquor ups the price of all of the ingredients. The grouper was purchased fresh and I followed the recipe exactly. The result of an afternoon of cubra libras and prepping the dish was a wonderful meal. Truly excellent with rice and an Asian vegetable dish. I caught the red drum and black drum on separate occasions and had great afternoons prepping them as I did the grouper and they were also fantastic. Follow the recipe, use fresh fish, fresh salsa, and enjoy!
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Cooking Level: Intermediate

Home Town: Davenport, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: May 5, 2008
EXCELLENT. I somehow 'forgot' to cook and use the marinade but, even without, the fish tasted amazing. I'll definitely do the cooked marinade next time.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 15, 2008
Too many uncooked veggies for me
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 7, 2008
This was Wonderful! Great flavors but not overbearing, using the marinade for a sauce was the crowning glory!!
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Durango, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 30, 2008
Amazing. We used some Rockfish that we had frozen, but this sauce would be good on any light fish or even chicken. YUM! YUM! YUM!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 5, 2007
I liked the marinade, but I didn't like the grouper. I'll try this again with tilapia. I'll probably reduce the triple sec, too--it was a bit too sweet.
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Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 8, 2007
Most of the reviewers are correct - this is a winner. I'm surprised by the people who would use Grand Marnier in a recipe with a the name 'Margarita'. Who uses GM for this drink?? Triple Sec or Cointreaux are much more suitable and have the right flavor. Husband was wild about this dish. I'm not a great Grouper fan-bland, boring tasting fish very popular(and expensive)here in S.W FL. Very tasty and easy and may make it again,however, I tend to search out new and different dishes all the time, so . . .
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 3, 2007
I would have suggested marinating this longer for more flavor. I also used Captain Morgan's spiced rum which cut through the tartness of the lime juice and worked well.
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 23, 2007
This is quite good! I used mahi-mahi and had to place in the broiler due to the change in weather. The next time I plan to follow the previous reviews and grill. I believe that by cooking it this way will seriously put this recipe over the top.
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Cooking Level: Expert

Living In: Biloxi, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 17, 2007
The only thing I did differently was I used Chilean Sea Bass - I couldn't find grouper. It was so delicious. The salsa was pretty spicy - and I like spicy - but next time, I think I will use half a jalapeno. Other than the change in fish, I followed everything to a 'T'. Highly recommended. Thanks!
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Cooking Level: Intermediate

Home Town: Columbus, Mississippi, USA
Living In: Castle Rock, Colorado, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 15, 2006
Hmm. I marinated the fish (tilapia) for about 40 minutes and you couldn't taste the marinade at all. It was good, and the salsa was fantastic, but it was a bummer about the marinade. Buying a bottle of Grand Marnier and good Tequila isn't cheap and so having it not really soak in was sad. I added a little bit of salt and pepper to the salsa and snacked on it while I was waiting for the fish to grill. My guests liked that quite a bit! :) Overall, good, not amazing.
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Cooking Level: Intermediate

Home Town: Maple Grove, Minnesota, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 5, 2006
This certainly didn't have the flavor I expe cted from all the excellent reviews.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: May 4, 2006
Excellent! just love it! the sauce gives it the perfect sour/tart flavor to the fish, while the salsa gives it that clean tast but still at the sametime flavorful.
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Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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