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*
How To make Grilled Margarita Grouper's Videos
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Ingredientes:
5 cucharadas de mantequilla
1/4 taza de crema espesa / Crema para Batir o “Nata” para montar
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1 cucharada de mostaza Dijon
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Chifles In The Kitchen: Chifles Lime and Garlic Tostones Tequila Marinated Grouper
Join Chifles and Felipe Yanes in creating Chifles Lime and Garlic Tostones Tequila Marinated Grouper.
Ingredients:
Grouper Marinade:
-3 Grouper Filets
-1 tbsp Cumin
-1 tbsp Ginger
-1 tbsp Smoked Paprika
-1 tbsp Turmeric
-1 tbsp Black Pepper
-2 tbsp Minced Garlic
-2-3 tbsp Lime Juice
-2-3 oz Tequila Blanco (Casadorez)
Preparation:
1. Pre heat Oven to 400.
2. In a mixing bowl add the garlic, lime juice, and tequila.
3. Then add the Grouper Filets and make sure they are fully covered in the wet mixture. (Important so that the Chifle’s Crust sticks to the Grouper).
4. Once covered add the Cumin, Ginger, Smoked Paprika, Turmeric, and Black Pepper.
5. Spread the mixture all over the filets and let rest for 5-6 minutes.
6. While the Grouper marinates, begin your Chifle’s Crust.
Chifle’s Crust (use 4 oz bags):
Ingredients:
-1/2 (2 oz) Bag Chifle’s Lime Tostones
-1/2 (2 oz) Bag Chifle’s Garlic Tostones
Preparation:
1. In a food processor add the Tostones chips and blend until you can get as thin a crust as possible.
2. Remove the crust from the food processor and place on a plate.
3. Take out a baking sheet, cover with parchment, and top off lightly with cooking spray.
4. Take the Grouper out of the marinade and completely cover it with your delicious Chifle’s Crust (rolling it around in the dust).
5. Place filets on the baking sheet/ parchment paper.
6. Spread any remaining tequila marinade evenly on top of the Grouper.
7. Once the oven reaches 400 degrees, bake for 15 -18 minutes depending on the thickness of the grouper fillets.
Garbanzo Chifles Lime and Garlic Puree:
Ingredients:
-1 can Garbanzo Beans
-1 Cup water
-1 /4 Cup Olive oil
-1/4 Cup Beef Stock (Low Sodium)
-2-3 tbsp of Complete Seasoning (Sazon Completa)
-1 tbsp Smoked Paprika
-2 tbsp Lemon juice
-1 big pinch of Cilantro
-1 tbsp minced garlic
-1 handful of Chifle’s Lime Tostones
-1 handful of Chifle’s Garlic Tostones
Preparation:
1. While grouper is cooking, add all these ingredients into a blender and blend until it looks nice and creamy like a soup.
2. When the cooking time remaining for the grouper is 7 minutes, place a pan on the stove top and add a bit of olive oil to coat the pan.
3. Set heat to medium and add Garbanzo puree; stir continuously.
4. In about 5 minutes, the mixture should thicken; then, reduce heat to a simmer and leave covered.
When timer goes off, grouper is ready and you can begin plating your fish. Enjoy! Or, buen provecho!
Mass Appeal Seared Grouper Veracruz and Margaritas!
Sam Kochan, Tom Walsh and Greg Long from Mission Cantina in Amherst showed us how to make a delicious Mexican fish dish and some tasty margaritas.
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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