4 (6-ounce) grouper fillets
1/3 cup tequila
1/3 cup orange liqueur
3/4 cup fresh lime juice
1 tsp. salt
3 cloves garlic, peeled and chopped
4 tbsp. olive oil

For The Salsa:
3 medium tomatoes, diced
1 medium onion, chopped
1 small jalapeno, seeded and minced
4 tbsp. chopped fresh cilantro
1 pinch white sugar
salt and black pepper to taste


Place fillets in a shallow baking dish. In a bowl whisk together the tequila, orange liqueur, lime juice, 1 tsp. salt, garlic and olive oil. Reserve 1/2 cup marinade and set aside. Pour remaining marinade over fillets; cover and refrigerate for 1/2 hour turning the fillets once.

For salsa, combine tomatoes, onion, jalapeno, cilantro and sugar in a medium bowl; season to taste with salt and set aside.

Preheat grill on medium-high heat. Remove fillets from marinade, brush tops with oil and season with black pepper. Grill fillets for 4 to 5 minutes per side until center is opaque and meat flakes easily with a fork. Transfer fillets to serving plates. In a small saucepan, heat reserved marinade to a simmer; remove from heat and set aside.

Drizzle warm marinade over the fillets and serve with salsa.