ACAPULCO MARGARITA GROUPER

A great grilled recipe. If grouper is not available use shark, mahi-mahi, amberjack, sea bass or any firm fleshed fish. To easily tell when the grouper fillets are done, use Volk's Cook'd Right^® Sensor during preparation. Terrific when served with grilled corn and Margaritas.

Ingredients

4		grouper fillets, 1 inch thick
1/3	cup	tequila
1/2	cup	Triple Sec
3/4	cup	lime juice
1	teaspoon	salt
3	cloves	garlic
4	tablespoons	olive oil
3		medium tomatoes, diced
1		medium onion, chopped
1		small jalapeno pepper, seeded and minced
1	pinch	white sugar
4	tablespoons	chopped cilantro
		ground black pepper (to taste)

Preparation

1. Place fish in a large, shallow dish.
2. In a small mixing bowl combine tequila, Triple Sec, lime juice, salt, garlic and olive oil. Pour mixture over fillets, and rub into fish. Cover fish and marinate at room temperature for 1/2 hour, turning the fillets once.
3. Heat the grill to a high heat.
4. In a medium size mixing bowl combine tomatoes, onions, chilies, cilantro, sugar and salt to taste.
5. Remove fillets from marinade and pat dry. Reserve marinade. Brush the fillets with oil and ground black pepper.
6. Grill fillets for approximately 4 minutes per side. Check fillets for doneness using a Cook'd Right^® Sensor.
   1. Quickly insert dark sensor tip into center of fillet. Wait 10 seconds.
   2. Remove sensor tip and check color.
   3. Continue checking with the same sensor until done.
   4. Discard sensor when finished.
   5. Fillet is done when tip of sensor is fully orange.
7. While the fillets are grilling, boil the marinade in a medium size saucepan for 2 minutes. Remove garlic cloves.
8. Spoon marinade and tomato mixture over the fish just before serving.