I was paired with Becke of Columbus Foodie, and quickly became enamored with her recipe for Grilled Margarita Grouper. I honestly don't know what kind of fish "grouper" is, but I figured since we were traveling to Michigan (many, many lakes) and my husband likes to fish, I could improvise! Plus, you probably guessed I love margaritas.
We went fishing the other day, and I got more bites than my husband did, but my line wasn't strong enough for whatever kept biting. I caught a small blue gill, but that was it. We came home empty-handed. He went back out that night with my dad, nothing. Back out at 5:AM this morning, still nothing. So I went to the grocery store.
On the menu tonight is:
Grilled Margarita Tilapia!
2 pounds tilapia filets (I used about 2 1/4 pounds for the family)
1/3 cup tequila
1/2 cup triple sec
3/4 cup fresh lime juice
1 teaspoon salt
1/2 tablespoon minced garlic (I used 2 cloves)
2 teaspoons vegetable oil
Combine all ingredients except the fish, and set aside. Place fish in a single layer in a large baking pan (I used 9x13"). Pour marinade over fish, and marinate for 1/2 hour at room temperature, or 3 hours in the refrigerator.
Remove fish from marinade and pat dry. Brush fish on both sides with oil and grill (preferably in a fish basket) for 4-5 minutes each side, or until flesh is opaque and flakes easily. Season with salt and pepper if you wish.
This fish was perfectly grilled, tender and moist and flavorful. I only marinated the fish for 1/2 hour, I was nervous about marinating for more than an hour or two because with all the tequila and lime juice it could start to "cook." I was tempted to follow the directions from the original recipe (link through Becke's post) and boil the marinade for a topping, but after a day of canoeing, I wasn't up for it. Maybe next time, because this dish is wonderful! You should get some fish~however you can~and grill it!