Grilled Margarita Orange Roughy Tacos with Fresh Salsa

I have another (sweeter) fish taco recipe that I will post sometime, but in the meantime, these were SO GOOD! I used a smoky, agave tequila (yes, with worm still in the bottle) that I got it in Mexico for exactly this reason: for cooking.... the smokiness of the tequila with the bit of char from the grill made for an excellent pairing with the tangy, creamy goodness of the salsa. Also, I used a "natural" triple sec...one made from real orange peels, not artificial flavorings. If you are interested, check out the Stirrings line.

You don't even need sour cream if you let the salsa sit for a while--all the tomato juices blend with the ripe avocados and fresh-squeezed lime juice. We make a little extra salsa because we love to scoop it up with tortilla chips.


The perfect summer food....takes me back to the Baja Peninsula...

GRILLED MARGARITA ORANGE ROUGHY TACOS WITH FRESH SALSA

Fish:
2 Orange Roughy Fillets
1/4 cup tequila
1/4 cup triple Sec (or orange juice)
Juice of one lime
Salt, taste
Black pepper, to taste
1-2 cloves garlic, finely minced
1 tablespoon olive oil

Salsa:
2 medium tomatoes, peeled, cored, and chopped
1 ripe avocado, chopped
1 small clove garlic, minced
1/2 a small purple onion, diced
1 small jalapeno pepper, seeded and finely chopped (optional)
1 green onion, diced (optional)
3 tablespoons minced fresh cilantro
Salt, to taste
Juice of 1/2 a lime

To serve:
2-4 Tortillas (depending on how big you make yours)
Lettuce, chopped
Shredded Mexican cheese blend

Place fish in a glass dish large enough to hold fillets in a single layer. Combine tequila, triple sec, lime juice, salt, garlic and oil; pour over fish, rubbing all over. Cover and marinate the fish for 1 hour at room temperature or for 2-3 hours in the refrigerator, turning occasionally--either way you decide to let it marinate.

Before serving time, combine salsa ingredients in a serving dish. Let sit for 10-15 minutes to let the flavors mix into each other.

Heat grill to the highest setting. Remove fish from the marinade (you can either discard the marinade, or you can boil it for about 2 minutes and spoon over the cooked fish fillets at the end). Cook the fish on the grill--about 4 minutes per side or until fish is opaque.

Heat tortillas (some people put them on the grill very shortly--but I've never tried it). Add fish, cheese, salsa, and lettuce into your tortilla and roll up. Great to serve with Mexican rice on the side.

Serves 2-3 (good sized portions depending on how big your fish fillets are).