A grilled orange roughy recipe with fresh salsa. Scroll down to see more orange roughy recipes.
INGREDIENTS:
* 1 1/2 pounds orange roughy fillets
* 1/3 cup Tequila
* 1/3 cup Triple Sec
* 3/4 cup fresh lime juice
* 1 teaspoon salt
* 3 cloves cloves garlic, finely minced
* 1 tablespoon vegetable oil, divided
* .
* Salsa:
* 3 medium tomatoes, peeled, cored, and chopped
* 1 small clove garlic, minced
* 3 green onions, thinly sliced
* 2 tablespoons diced purple onion
* 1 to 2 small jalapeno or serrano chile peppers, seeded and finely chopped
* 2 tablespoons minced fresh cilantro
* 1/2 teaspoon salt
* dash sugar
* 2 tablespoons lime juice
PREPARATION:
Place fish in a glass dish large enough to hold fillets in a single layer. Combine tequila, triple sec, lime juice, salt, garlic and 2 teaspoons oil; pour over fish, rubbing all over. Cover and marinate for 1 hour at room temperature or for 3 hours in the refrigerator, turning occasionally.Shortly before serving time, combine salsa ingredients in a serving dish.
Heat oiled grill to very hot. Remove fish from the marinade, reserving marinade. Pat dry. Cook on the well oiled grill (or use fish cooking basket) for about 4 minutes per side or until fish is opaque. Meanwhile boil marinade in saucepan for about 2 minutes; strain. Spoon a little of marinade over fish fillets. Serve with fresh tomato salsa.
Serves 6.
