Margarita Snapper With Mango Salsa
3 tablespoons fresh lime juice, plus more to taste
1 tablespoon Cointreau
3 tablespoons silver tequila
1/2 teaspoon salt
Freshly ground black pepper
2 tablespoons canola oil
4 (5-ounce) red snapper fillets
Mango Salsa (recipe follows)
2 perfectly ripe mangoes
1/4 cup diced red onion
Pinch of salt
Pinch of pure chile powder
1 jalapeño, seeded and minced
2 tablespoons fresh orange juice
1 tablespoon fresh lime juice
1 tablespoon silver tequila
1/2 cup diced, peeled jicama
Preheat broiler or grill. In a bowl, combine lime juice, Cointreau, tequila,
salt, black pepper and oil; blend well. Place fillets in a glass baking dish;
pour marinade over them.
Refrigerate 30 minutes, turning once.
Broil or grill fillets until done (10 minutes per inch of thickness using high
heat). Pour additional lime juice over fish and serve immediately.
Pass Mango Salsa at the table. .
Peel mangoes and cut flesh from the large, flat pit in each. Dice flesh, put in
a bowl and add onion, salt, chile powder, jalapeño, orange juice, lime juice and
tequila. Stir to combine. Fold in jicama.
Makes 4 servings