We just got back from a trip to San Diego, and the seafood was amazing. Now we’re back in good ol’Wisco, where truly fresh fish is hard to come by, so we stick with the frozen variety. No worries, it is possible to make even cheap frozen tilapia into a delicious meal with the right marinade. This margarita marinade works wonders. There is no strong alcohol taste but the tequila does an excellent job of providing a subtle twist that counters any lingering “fishiness”. Not only did this fish taste great but it was light and flaky just the way fish should be.
When you marinade red meat or chicken its usually safe to marinade a day or so. With fish, though, you have to be careful because the acid in the marinade will actually “cook” the fish. This marinade uses acidic lime juice so you don’t want to let it sit for much more than half an hour. You will be able to see that the fish actually starts to become opaque just from sitting in the marinade.
This margarita marinade works great for shrimp too. The recipe was adapted from Eat Yourself Skinny’s Margarita Shrimp Skewers.
Margarita Grilled Tilapia
|Prep time||40 minutes|
|Cook time||10 minutes|
|Total time||50 minutes|
- 1lb tilapia (or other whitefish)
- 3 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 tablespoon olive oil
- 1 tablespoon tequilla
- 3 cloves minced garlic
- 1/4 cup minced cilantro
- sea salt to taste
- cayenne pepper to taste (1/8 tsp to 1/4 tsp)
|1.||Mix all ingredients except for fish. Add fish and marinade to a plastic bag. Allow fish to marinade in the fridge for about half an hour (but not much longer).|
|2.||Set lightly oiled/sprayed grill to medium high heat.|
|3.||Remove fish from marinade, discard bag with extra liquid. Grill fish on each side for 3-4 minutes until it's opaque and flakes easily.|