Margarita Grouper Fillets Barb Recipes

SUPER GROUPER

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.

ACAPULCO MARGARITA GROUPER

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.

MARGARITA BAR

Steps:

• For the original margarita:
• Ratio for any volume of margarita: 3:2:1 = 3 parts tequila: 2 parts Triple Sec, 1 part lime juice. Place whichever amount you choose, depending upon your guests, into a large pitcher.;
• For the simple syrup:
• Simmer water and sugar over high heat until the sugar has completely dissolved then chill.;
• For the lime salt:
• Combine the salt and lime zest with a mortar and pestle. Set in a plate to dip your glass in.;
• For the margarita bar:
• Have buckets if ice and shakers set up around the margarita pitchers.
• Fill glasses with ice, original margarita and flavor profiles, if desired.
• Dip the rims of the glasses into the simple syrup then into the lime-salt so the salt sticks to the rim of the glass.
• Pour the mixed drink into your salted glass and enjoy.
• For the original margarita:
• Ratio for any volume of margarita: 3:2:1 = 3 parts tequila: 2 parts Triple Sec, 1 part lime juice. Place whichever amount you choose, depending upon your guests, into a large pitcher.;
• For the simple syrup:
• Simmer water and sugar over high heat until the sugar has completely dissolved then chill.;
• For the lime salt:
• Combine the salt and lime zest with a mortar and pestle. Set in a plate to dip your glass in.;
• For the margarita bar:
• Have buckets if ice and shakers set up around the margarita pitchers.
• Fill glasses with ice, original margarita and flavor profiles, if desired.
• Dip the rims of the glasses into the simple syrup then into the lime-salt so the salt sticks to the rim of the glass.
• Pour the mixed drink into your salted glass and enjoy.
• In a blender, combine fresh pineapple chunks with seeded jalapeno and simple syrup together until you have a nice yellow puree. Add, to taste, to original margarita.;
• In a blender, combine fresh pineapple chunks with seeded jalapeno and simple syrup together until you have a nice yellow puree. Add, to taste, to original margarita.;
• Puree strawberries in a blender with simple syrup until you have a bright pink puree. Add, to taste, to original margarita.;
• Puree strawberries in a blender with simple syrup until you have a bright pink puree. Add, to taste, to original margarita.;
• Simmer simple syrup with ginger slices and finish with fresh lime juice then cool and set in refrigerator overnight to infuse ginger flavor. Add slices of fresh lime just before serving. Add, to taste, to original margarita.
• Simmer simple syrup with ginger slices and finish with fresh lime juice then cool and set in refrigerator overnight to infuse ginger flavor. Add slices of fresh lime just before serving. Add, to taste, to original margarita.

ACAPULCO MARGARITA GROUPER

Steps:

• 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.
• Preheat the grill for high heat.
• In a medium bowl, toss together the tomatoes, onion, jalapeno, cilantro, and sugar. Season to taste with salt. Set salsa aside.
• 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.
• 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.