How To make Grilled Margarita Grouper
1 1/2 lb Grouper fillets
1/3 c White or gold tequila
1/2 c Triple sec
3/4 c Fresh lime juice
1 ts Salt plus more to taste
2 Or 3 large cloves garlic,
-crushed 1 tb Vegetable oil
3 md Tomatoes, diced
1 md Onion, finely chopped
1 tb Minced jalapeno or serrano
-chilies, or more to Taste 2 To 4 Tbsp chopped fresh
-cilantro 1 pn Of sugar
Serves 4 freshly ground black pepper Place fish in a dish large enough to hold it in a single layer. Combine tequila, triple sec, lime juice, salt, garlic and 2 tsp oil and pour over fish, rubbing all over. Cover and marinate for 1/2 hour at room temperature or up to 3 hours in the refrigerator, turning occasionally. Just before serving, combine tomatoes, onions, chiles, cilantro, sugar and salt to taste. Heat the grill to very hot. Remove fish from marinade, pat dry (reserving marinade) and brush lightly with 1 tsp oil and grind pepper over the surface. Cook on a greased grill for about 4 minutes per side or until flesh is opaque. Meanwhile, boil marinade in saucepan for 2 minutes, remove and discard garlic cloves, and spoon a little of it over the fish, Spoon the tomato salsa alongside and serve. *//ichael* & Ms. // | /- // | *//eslie*
How To make Grilled Margarita Grouper's Videos
MASSIVE Mexican Mahi Mahi! Catch Clean Cook
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We headed over to Puerto Vallarta, Mexico to fish with our friend Jamy and Olga of High Tides charters. They own an all inclusive fishing lodge. We spent a few days fishing offshore for big mahi-mahi, sailfish, cubera snapper and marlin!
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Local Catch Bar and Grill - Dining Tip
Watch as Margit Bisztray talks a little bit about her dining tip for Local Catch Bar and Grill in Santa Rosa Beach, FL. Coastal cuisine with a Southern twist, Local Catch has caught on quickly with the locals... and the secret may be out for the tourists as well.
Todd Makess Trigger Fish and Shrimp Tacos | Let's Give It A Try | Blackstone
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Todd Toven met up with his good friends, the Mills, to cook up some delicious Fish and Shrimp Tacos! The portability of the Blackstone Griddle makes it a perfect choice for the family on the move. This is a simple recipe that is loaded with flavor. Be sure to visit our website for more recipes and ideas. How do you cook your tacos on the Blackstone Griddle?
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Around the Kitchen Table - How to Make a Cajun Style Florida Snapper with a Lime Margarita Sauce
Join me and my co-host Susan Serra this week for *Around the Kitchen Table* as I share one of my favorite Cajun style dishes *Red Snapper with a Lime Margarita Sauce and a Fresh Fruit Salsa*
Susan will be coming to us on location from the Sunny Florida Panhandle as I broadcast live from my kitchen in Kissimmee, Florida. I can't believe we'll both be in the same state and still be separated by about 7 hours!
*Stop by and cook along with me, or just save this show for later, but remember to Say Yes you will be attending to let us know you're enjoying the show and want to keep seeing them*
*Cajun Style Red Snapper*
2 Tablespoons of Your Favorite Cajun Style Seasoning
1 teaspoon brown sugar
1 tablespoon unseasoned cracker meal
2 - 8 ounce snapper fillets
1 tablespoons olive oil
*Lime Margarita Sauce*
2 tablespoon butter
1 tablespoon brown sugar
juice from one lime
1 ounce tequila
*Fruit Salsa*
2 ounces diced mango (peaches or cantaloupe can be substituted)
2 ounces diced Pineapple
2 ounces diced Strawberries
2 ounces diced red onions
1 tablespoon of cilantro finely chopped
pinch of sea salt
*Instructions*
Trim snapper fillets and rinse in cold water, pat dry with paper towels
Mix Cajun seasoning with cracker meal and brown sugar
Press one side of snapper fillets into seasoning mixture coating evenly
Get saute pan very hot and add just enough olive oil to keep fish from sticking.
Add prepared snapper fillets, seasoned side down in pan
Allow them to cook undisturbed until the coating has browned, then turn to sear the other side of the fish.
Remove fillets from the pan, and place in baking dish seasoned side up, and add a little water to the pan
Place baking dish in preheated 350 degree oven for 15 minutes
*Fruit Salsa*
mix diced fruit, onions, cilantro, lime juice and salt together. (strawberries will soften and bleed, so if you make this ahead of time, don't add the strawberries until serving time)
*Lime Margarita Sauce*
In a small saute pan, add 1 tbsp of butter and after it melts, add in brown sugar and blend well.
Add in lime juice and tequila, allow the alcohol in the tequila to burn off. Add in the last tbsp of butter and allow the mixture to thicken.
_Do not overheat the sauce will break, wait until you are ready to serve the snapper before the final heating of the margarita sauce_
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CEVICHE! Super easy ceviche de pescado (fish ceviche) for summer!
This Ceviche recipe is a light and fresh appetizer (or main meal) that's vibrant, tangy, and perfectly scoopable with tortilla chips.
Learn how to make ceviche! This ceviche de pescado (fish ceviche) is my go-to ceviche recipe for summertime parties and fiestas. It also highlights what I love about Mexican coastal food, where a handful of fresh, healthy ingredients turn into one amazingly flavorful meal. I'm using white fish today, though shrimp can also be used.
I've eaten endless amounts of ceviche across Mexico, so I'm excited to share my take on this classic ceviche. It's naturally simple yet touches on all the fresh flavors of Mexico. Side note - I need to visit Peru to make a classic Peruvian ceviche next!
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► TIMESTAMPS:
00:00 Intro
01:00 Dice up the fish
01:50 Marinate the fish in lime juice
02:38 Dice the other ingredients (tomatoes, cucumber, red onion, avocado, jalapeno or serrano pepper, and cilantro)
04:30 Ceviche recipes I enjoyed in Cabo San Lucas, Mexico
05:40 Stir and serve the ceviche
07:25 Taste test
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