How To make Grilled Margarita Grouper
1 1/2 lb Grouper fillets
1/3 c White or gold tequila
1/2 c Triple sec
3/4 c Fresh lime juice
1 ts Salt plus more to taste
2 Or 3 large cloves garlic,
-crushed 1 tb Vegetable oil
3 md Tomatoes, diced
1 md Onion, finely chopped
1 tb Minced jalapeno or serrano
-chilies, or more to Taste 2 To 4 Tbsp chopped fresh
-cilantro 1 pn Of sugar
Serves 4 freshly ground black pepper Place fish in a dish large enough to hold it in a single layer. Combine tequila, triple sec, lime juice, salt, garlic and 2 tsp oil and pour over fish, rubbing all over. Cover and marinate for 1/2 hour at room temperature or up to 3 hours in the refrigerator, turning occasionally. Just before serving, combine tomatoes, onions, chiles, cilantro, sugar and salt to taste. Heat the grill to very hot. Remove fish from marinade, pat dry (reserving marinade) and brush lightly with 1 tsp oil and grind pepper over the surface. Cook on a greased grill for about 4 minutes per side or until flesh is opaque. Meanwhile, boil marinade in saucepan for 2 minutes, remove and discard garlic cloves, and spoon a little of it over the fish, Spoon the tomato salsa alongside and serve. *//ichael* & Ms. // | /- // | *//eslie*
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Margarita and Edu dine in Michelin-star restaurants and Asia's best bars | The Crawl Hong Kong
Chef Margarita Forés and Edu Manzano are back for more stellar discoveries in Hong Kong. On the second edition of The Crawl Hong Kong, they take us to the classiest hotel bar, the most surprising cocktail laboratory, outstanding Michelin Green Star restaurants, and one of the hardest Michelin-star tables to book in town.
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DIY Fish Tacos with chipotle cream sauce made from freshwater Walleye!
This video details a recipe for making fish tacos. Most often people think of fish tacos being made with saltwater fish like Mahi Mahi, grouper, or halibut. These tacos were made using saugeye which is a hybrid between walleye and saugeye. All three species have a delicious flaky white flesh that lends itself well to multiple different preparations. The three species have a wide distribution across the United States so chances are you are closer to an excellent fish dinner than you think! Grab a rod and reel and margarita mix because fish tacos with a southwestern flair are right around the corner.
Serves 4
Recipe:
Coleslaw Side:
Mix 10 oz of angel hair coleslaw with 1/4 cup mayonnaise, 1 bunch of thinly sliced green onion, 1 tablespoon of lime juice, and a couple dashes of red pepper flakes. Mix thoroughly and lightly salt. Mix again. Cover and set in the refrigerator to rest.
Cream Sauce:
Mix regular sour cream with a few dashes of Cholula Chipolte hot sauce. Season with Cholula to your desired level of spiciness. Combine ingredients thoroughly and set in the refrigerator to rest.
Fish Marinade:
Combine 1.5-2 tablespoon olive oil, 1 tablespoon lime juice, 3 crushed and diced garlic cloves, 1 tablespoon minced cilantro, the zest of 1 lime and a dash or two of Cholula chipotle hot sauce. Coat all surfaces of the fish and allow marinade to flavor fish for no longer than 30 minutes.
Cooking the fish and Combining ingredients:
Heat a cast iron skillet coated with regular olive oil to medium high heat
Begin warming corn tortillas
Take 1 lb of flaky white fish filets (walleye, saugeye, sauger in this demonstration) marinated in above instructions and place in the cast iron. Allow to cook 3 minutes before flipping fish filet. Allow to cook 2-3 additional minutes depending on thickness of the filet.
Place piece of fish filet on tortilla and cover with a dollop of chipotle cream sauce. Add condiments. I recommend a few cilantro leaves, red onion, and shredded colby jack cheese.
Enjoy and share the recipe with your friends and family!
Who we are:
We are a family of three trying to create our own piece of paradise in rural Oklahoma. Nathan practices as a physician assistant and works in family medicine. Tara is a registered nurse. Samuel is our world. He loves farm life, especially the animals.
About the ranch:
Murray Farm and Ranch is located in south central Oklahoma. The farm and ranch was really born out of a desire to grow, raise, and harvest more of our own food. We had motivation to become more self-sufficient. We breed and raise longhorn cattle. Vegetable gardening is central to our mission of providing more of our own food supply.
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Our principle mission with the YouTube channel is to help educate viewers. So much of this way of life has been forgotten. We would like to shed light on some techniques, skills, and traditions that have been set on the wayside. Our second goal is share our joy of living a simple life on the farm. This way of life is not for everyone. Work can be hard and seem never ending. The end results though will almost certainly leave you healthier and happier. This way of life can seem so far away in the beginning but by taking just a few simple steps you as viewer can become more self-sufficient, resilient, and start your own homesteading journey. Please subscribe to the channel to follow along in our homestead, farm, ranch journey!
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Chef to Chef -- BBQ Recipes with Steve Adams
Join host Murray Lloyd and Chef Steve Adams as they grill up a mouth-watering BBQ recipe on a Crown Verity commercial BBQ grill. Chef Steve shares with us his cedar planked garlic shrimp BBQ recipe and barbecues it on a Crown Verity BBQ. As a 3-time Canadian Barbecue Champion, you can bet that this BBQ recipe will be a hit!
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Studio 10: Grouper in a bag
Studio 10: Grouper in a bag