Orange Roughy Margarita

• 1 1/2 lbs orange roughy fillets
• 1/3 cup tequila
• 1/3 cup triple sec
• 3/4 cup fresh lime juice
• 1 teaspoon salt
• 3 garlic cloves, finely minced
• 1 tablespoon vegetable oil, divided
• Salsa
• 3 medium tomatoes, peeled, cored, and chopped
• 1 small garlic clove, minced
• 3 green onions, thinly sliced
• 2 tablespoons diced purple onions
• 1 -2 small jalapenos or 1 -2 small serrano chili pepper, seeded and finely chopped
• 2 tablespoons minced fresh cilantro
• 1/2 teaspoon salt
• 1 dash sugar
• 2 tablespoons lime juice

1. Place fish in a glass dish large enough to have a single layer of fillets.
2. Combine tequilla, triple sec, lime juice, salt, garlic, and 2 teaspoons of oil.
3. Pour over fish and rub all over the fillets.
4. Cover and marinate for 1 hour at room temperature or 3 hours in the refrigerator - turning occasionally the fillets.
5. Shortly before serving time, combine salsa ingredients in a serving bowl.
6. Heat oiled grill to very hot.
7. Remove fish from the marinade.
8. Pat dry.
9. Cook on the well oiled grill (or use fish cooking basket) for about 4 minutes per side or until fish is opaque.
10. Meanwhile boil marinade in saucepan for about 2 minutes.
11. Strain marinade.
12. Spoon a little of the marinade over fish fillets on the serving plate.
13. Serve with fresh tomato salsa.

orange roughy fillets, tequila, triple sec, lime juice, salt, garlic, vegetable oil, salsa, tomatoes, garlic, green onions, purple onions, jalapenos, fresh cilantro, salt, sugar, lime juice

Taken from www.food.com/recipe/orange-roughy-margarita-137475 (may not work)