Preparation:
freshly ground black pepper
Place fish in a dish large enough to hold it in a single layer.
Combine tequila, triple sec, lime juice, salt, garlic and 2 tsp oil and pour over fish, rubbing all over. Cover and marinate for 1/2 hour at room temperature or up to 3 hours in the refrigerator, turning occasionally.
Just before serving, combine tomatoes, onions, chiles, cilantro, sugar and salt to taste.
Heat the grill to very hot. Remove fish from marinade, pat dry (reserving marinade) and brush lightly with 1 tsp oil and grind pepper over the surface.
Grill on a greased grill for about 4 minutes per side or until flesh is opaque.
Meanwhile, boil marinade in saucepan for 2 minutes, remove and discard garlic cloves, and spoon a little of it over the fish, Spoon the tomato salsa alongside and serve. |
