Margarita Grouper Fillets Barb Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Combine melted butter and lemon juice in a small bowl. Brush 2 tablespoons of this mixture on a piece of foil placed on the broiler pan.
• Mix together garlic salt, parsley, paprika and white pepper. Sprinkle spice mixture on both sides of fillets.
• Bake fillets until meat flakes, about 10 minutes. Brush fillets again with lemon butter and spread with mayonnaise. Sprinkle with paprika before serving.

Steps:

• Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. Place a large ice cube in the glass and freeze the prepared glass until ready to serve.
• Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until outside of the shaker has frosted. Strain into the prepared glass and garnish with a slice of lime.

Steps:

• PLACE FISH IN A LARGE DISH.
• COMBINE TEQUILA, TRIPLE SEC, LIMEJUICE, SALT, GARLIC AND 1 TABLESPOON OIL AND POUR OVER FILETS AND RUB INTO FISH.
• COVER AND MARINATE FOR 1/2 HOUR AT ROOM TEMPERATURE, TURNING FILLETS ONCE.
• COMBINE TOMATOES, ONIONS, CHILES, CILANTRO, SUGAR AND SALT TO TASTE.
• HEAT THE GRILL TO VERY HOT.
• REMOVE FILLETS FROM MARINADE, PAT DRY AND RESERVE MARINADE.
• BRUSH FILLETS WITH 1 T. OIL AND GRIND PEPPER TO TASTE OVER FILLETS.
• GRILL FOR ABOUT 4 MINUTES PER SIDE.
• MEANWHILE,BOIL MARINADE IN SAUCEPAN FOR 2 MINUTES, REMOVE GARLIC CLOVES AND SPOON A LITTLE OVER FISH.
• SPOON SALSA OVER FISH AND SERVE.

Steps:

• 1. Place fillets in single layer in 9x13, sprinkle with 1/4 t salt. Combine 1/2 t salt, cilantro, onion, sugar, serrano chile, lime juice, tequila, oil and garlic in food processor or blender and process smooth. Pour over fillets, turn to coat. Marinate in fridge 30 min, turning once. Remove fish, discard marinade. Spray grill rack with PAM and grill 5 min per side or until fish flakes easily with a fork. Serve with options as garnish if desired.
• 2. NOTE: can store cooked fillets in fridge up to 1 day.

Steps:

• Bring sugar and water up to a light simmer and cook until all of the sugar is dissolved. Add ginger and steep for 30 minutes. Pour ginger-simple syrup into blender and puree. Strain out pulp and store in a tightly sealed jar or bottle. Will keep for several weeks in the refrigerator.
• Pour some bar sugar onto small plate and grate a pinch of nutmeg on top, mix well.
• Add tequila, lime juice, 5 ounces ginger-simple syrup and ice to cocktail shaker and give it a good shake. Run lime wedge around rim of glass and dip in sugar/nutmeg mixture, add ice and pour in contents of shaker, grate a little nutmeg on top and serve with a wedge of lime.

Steps:

• Salt the rims of 2 large margarita glasses. To do so, pour salt onto a small plate, moisten the rims of the glasses on a damp towel and press them into the salt.
• In a blender combine tequila, triple sec and limeade concentrate. Fill blender with ice cubes. Blend until smooth. Pour into glasses, garnish with slice of lime and serve.