Fish of the month


Margarita Seabass

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Picture of Margarita Seabass


Inspired by the famous Mexican cocktail this tequila based marinade is a perfect partner for this celebrated seafish…


Cooking time   0
Fish type   White round fish
Serves   4

Ingredients

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

Preparation

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.

Cooking

  1. Heat the grill to very hot.
  2. Remove the seabass and pat dry.
  3. Brush lightly with 1 teaspoon of oil and grind some pepper over the surface of the fish.
  4. Grill for 3 to 4 minutes per side.