Tequila and lime sea bass with fresh salsa

    32 min

    Sea bass, pollock or any firm-fleshed fish may be used. You can grill or barbecue the fish. It's terrific with the fresh salsa, sweetcorn and margaritas on those hot summer nights.

    148 people made this

    Serves: 4 

    • 5 tablespoons tequila
    • 100ml (4 fl oz) Grand Marnier
    • 175ml (6 fl oz) fresh lime juice
    • 1 teaspoon salt
    • 3 large cloves garlic, peeled
    • 4 tablespoons olive oil
    • 800g (1 3/4 lb) sea bass fillets
    • 3 medium tomatoes, diced
    • 1 medium onion, chopped
    • 1 small green chilli, seeded and minced
    • good handful chopped fresh coriander
    • 1 pinch caster sugar
    • salt and freshly ground black pepper to taste
    • 1 tablespoon olive oil

    Prep:20min  ›  Cook:12min  ›  Ready in:32min 

    1. In a shallow baking dish, stir together the tequila, Grand Marnier, lime juice, 1 teaspoon salt, garlic and olive oil. Add fillets to dish and turn to coat evenly. Cover, and refrigerate for 1/2 hour, turning the fillets once.
    2. Preheat the barbecue or grill for high heat.
    3. In a medium bowl, toss together the tomatoes, onion, chilli, coriander and sugar. Season to taste with salt. Set salsa aside.
    4. Remove fillets from marinade, and pat dry. Brush the fillets with oil, and sprinkle with ground black pepper. In a small saucepan, boil remaining marinade for several minutes. Remove from heat, and take out garlic cloves. Set aside to cool.
    5. Barbecue or grill fish for 4 minutes per side, or until easily flaked with a fork. Transfer fillets to a serving dish. Spoon salsa over the fish, and drizzle with the cooked marinade to serve.

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    Reviews in English (111)


    Yum Yum enough said! A classic I will make a lot more of in the future. I served it up with a spicy mango salsa and rice. Absolutely delicious. Thanks for sharing such a magnificent recipe.  -  21 Jun 2011


    Altered ingredient amounts. I made this recipe for about 30 people and turned even the biggest "seafood hater" into a fan! I left out the coriander and don't feel the recipe suffered without it. I would advise making a little extra marinade since it adds so much flavour and keeps the fish and the salsa moist and flavourful. Thanks Bill, for a recipe worthy of even the best cookbook!!!!  -  21 Jul 2008


    Used different ingredients. The only fish I normaly eat is sushi because I don't like cooked fish that much. But I have to say this is the best ever. I substituted spring onions for the coriander. All I can say is WOW!!  -  21 Jul 2008