Acapulco Margarita Grouper

Acapulco Margarita Grouper


"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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1 h 2 m servings 511 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 511 kcal
  • 26%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 26.3g
  • 8%
  • Protein:
  • 34.7 g
  • 69%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 1245 mg
  • 50%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place fish in a shallow baking dish. In a bowl, stir together the tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil. Pour mixture over fillets, and rub into fish. Cover, and refrigerate for 1/2 hour, turning the fillets once.
  2. Preheat the grill for high heat.
  3. In a medium bowl, toss together the tomatoes, onion, jalapeno, cilantro, and sugar. Season to taste with salt. Set salsa aside.
  4. Remove fillets from marinade, and pat dry. Brush the fillets with oil, and sprinkle with ground black pepper. In a small saucepan, boil remaining marinade for several minutes. Remove from heat, and strain out garlic cloves. Set aside to cool.
  5. Grill fish for 4 minutes per side, or until fish is easily flaked with a fork. Transfer fillets to a serving dish. Transfer the fish to a serving plate. Spoon salsa over the fish, and drizzle with the cooked marinade to serve.


  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.


  1. 123 Ratings

Most helpful positive review

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...

Most helpful critical review

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 Marn...

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...

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 fit...

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 ...

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 ...

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 re...

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 lo...

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 li...

Mmm, this is one of my favorites! It tastes like it is from a restaurant. Definitely company worthy.

This is excellent. 2nd time I've made it. This time I used Grand Marnier, organge roughy, red onion, fresh tomato and basal from the garden. It is now part of my recipes. Make this, you won't...