Directions

• 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 temperatureor 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, patdry (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.