Acapulco Margarita Grouper

Acapulco Margarita Grouper

94 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    12 m
  • Ready In

    1 h 2 m
Bill Echols
Recipe by  Bill Echols

“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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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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.

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Reviews (94)

Rate This Recipe
J-Shep
40

J-Shep

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 a little expensive, but once you buy the two bottles of liquor, you may use them again and again for this recipe, or cocktails, hehe. For the reviewer that stated that the fish was dry, you shouldn't marinate it for longer than the recipe states (and then give a bad review). Fruit juices and/or liquor are known to "cook up" fish, such as ceviche.

TYPICALGIRL
27

TYPICALGIRL

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 fits the bill. You'll never see a grouper in any of *our* local grocerey stores, but we do occasionally get talapia (sp) and that works well. We also also use it on bonless chicken breasts and its wonderful! Its a great meal on a hot day, because its light and the chilled salsa sets it off.

MDROUILL
23

MDROUILL

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 deg for about 25 minutes. We personally liked it better with the salsa. This was sooooooeasy and so darn good - gourmet with 5 stars!!!!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 511 cal
  • 26%
  • Fat
  • 19 g
  • 29%
  • Carbs
  • 26.3 g
  • 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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