Riviera Maya Drunken Fish

Friday's Fish

Our many adventures into Mexico gave way to some fine eating. This is one I remember from a restaurant in Akumal, just south of Playa del Carmen. Locals catch fish during the day and serve it right up. Fresh as any one would want it and this recipe is divine. Try it next time you feel like going south of the border into the Mayan seaside.

The recipe calls for grouper, but any fresh white fish works just as well, like fresh gulf coast snapper.

Riviera Maya Drunken Fish
Also known as Grilled Riviera Grouper

• 1/3 cup tequila
• 1/2 cup triple sec
• 3/4 cup lime juice
• 1 teaspoon salt
• 3 garlic cloves
• 1 tablespoon light olive oil
• 4 grouper fillets, or other white fish 

Salsa:

• 4 Roma tomatoes -diced
• 1 medium onion -diced
• 1 jalapeño -seeded & minced
• Pinch of sugar
• 2 to 4 tablespoons chopped cilantro
• Salt & pepper to taste

Mix the first six ingredients together. Lay out the fillets in a large dish and spoon mixture over covering well. Let set at room temperature for half an hour flipping over half way.
Mix the remaining ingredients in a bowl to make the salsa, cover and refrigerate.
Heat the grill to very hot. Remove fillets from marinade patting dry. Bring the marinade to a boil and reserve.
Brush fillets with additional olive oil and if desired, sprinkle with a little pepper. Grill four minutes on each side.
Spoon the marinade over the fish right before removing from grill. Serve with the salsa on top. Add a simple salad as a side and serve with ice cold Mexican beer.