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.

    144 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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