Barbecued Fish Margarita * (Chrt57a) Recipe
1 1/2 lb fish fillets (your choice)
1/3 cup tequila, white or gold
1/2 cup tripple sec
3/4 cup lime juice
1 tsp salt
2 1/2 each garlic cloves, crushed
1 tbsp vegetable oil
3 each tomatoes, medium, diced
1 each onion, finely chopped
1 tbsp jalapenos, minced
2 tbsp cilantro, fresh, chopped
1 pinch sugar
1 each pepper
Place fish in a non-aluminum dish large enough to hold it in a single
layer. Combine tequila, triple sec, lime juice, salt, garlic, and 2t
oil and pour over the 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,
chilies, 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 t oil and grind pepper over the surface. Cook on
a greased grill for about 4 minutes per side, or until flesh is
opaque. Meanwhile, boil marinade in a saucepan for 2 minutes, remove
and discard garlic cloves, and spoon a little over the fish. Spoon
the tomato salsa along side and serve.
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Food Tips of the Week
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Foods containing lycopene
(includes apricots, red peppers & baby jackfruit)
Lycopene is a natural compound and one of the same family of phytochemicals as carotene. Lycopene is behind the red color of quite a few fruits and vegetables.
Usefully, unlike numerous nutritional compounds, it does not become less effective if cooked but is observably increased in efficacy by the cooking process.
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Barbecued Fish Margarita * (Chrt57a) Recipe from the Recipes-4U Collection
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