Barbecued Fish Margarita

• 1 1/2 pounds fish fillets
• 13 cup tequila white or gold
• 1/2 cup liqueur triple sec, grand marnier, cointreau or other orange flavor
• 3/4 cup lime juice
• 1 teaspoon salt
• 2 1/2 cloves garlic crushed
• 1 tablespoon vegetable oil
• 3 each tomatoes medium, diced
• 1 each onions finely chopped
• 1 tablespoon jalapeno pepper minced
• 2 tablespoons cilantro fresh,
• 1 pinch sugar
• 1 each black pepper

1. Place fish in a non-aluminum dish large enough to hold it in a single layer.
2. Combine tequila, triple sec, lime juice, salt, garlic, and 2 teaspoons oil and pour over the fish, rubbing all over.
3. Cover and marinate for 1/2 hour at room temperature or up to 3 hours in the refrigerator, turning occasionally.
4. Just before serving, combine tomatoes, onions, chilies, cilantro, sugar and salt to taste.
5. Heat the grill to VERY hot.
6. Remove fish from marinade, pat dry (reserving marinade) and brush lightly with 1 teaspoon oil and grind pepper over the surface.
7. Cook on a greased grill for about 4 minutes per side, or until flesh is opaque.
8. Meanwhile, boil marinade in a saucepan for 2 minutes, remove and discard garlic cloves, and spoon a little over the fish.
9. Spoon the tomato salsa along side and serve.

fish fillets, tequila white, liqueur triple, lime juice, salt, garlic, vegetable oil, tomatoes, onions, jalapeno pepper, cilantro, sugar, black pepper

Taken from recipeland.com/recipe/v/barbecued-fish-margarita-38000 (may not work)