Fish of the month
Inspired by the famous Mexican cocktail this tequila based marinade is a perfect partner for this celebrated seafish…
8 seabass fillets (100g or 4oz each); farmed
100ml (3.5 fl oz) white or gold tequila.
120ml (4 fl oz) Cointreau
150ml (5 fl oz) fresh lime juice
1 Tbsp salt
3 garlic cloves crushed
3 tsp vegetable oil
Pinch freshly ground black pepper
Place the fish in a zip-lock bag. Combine the tequila, Cointreau, lime juice, salt, garlic and 2 teaspoons of oil and pour over the fish. Marinate for 30 minutes at room temperature turning occasionally.
- Heat the grill to very hot.
- Remove the seabass and pat dry.
- Brush lightly with 1 teaspoon of oil and grind some pepper over the surface of the fish.
- Grill for 3 to 4 minutes per side.