May 8, 2009

Mexican Grilled Grouper in a Tequila Marinade, with brown rice and veggies and sliced mango

So armed with left over brown rice and veggies that I made last night, I set out to make a grouper recipe that was adapted from this web site I had all the fixings for it so I thought that I would give it a shot.

I marinaded the grouper fillets in some tequila, orange liquor, lime juice, garlic and salt. I set the in the fridge for about a half hour or so. I took a picture - it is a pretty boring fridge. And our "pantry" is not that much more exciting.

I then made the salsa. This was just tomatoes, white onion, red onion a little garlic, salt, pepper, a little sugar, _ I would have put in jalapenos but I did not have any. So I added a little red pepper flakes in the kids salsa and then added red pepper flakes and a little habanero salsa to our pico de gallo

I lightly oiled my grill pan and set the fish on there to cook for about 5-6 min. each side. Meanwhile I put the marinade in a little pan and simmered while the rice and veggies that we had leftover reheated.

When served it was a fillet of the marinade liberally dressing the top (this would have been a great topping for fresh steamed veggies. We then piled the pico de gallo on the fish and served with the leftover rice and veggies and sliced mango.

It was a great lunch. It tasted very fresh and light.

I just found this great web site that looks like it has some great recipies for fish.

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