Recipe
- 1 ½ pounds striped bass fillets, skinless, cut into serving-size pieces
- ½ cup tequila
- 1 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
- ½ teaspoon minced garlic
- ½ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh cilantro
In a small bowl, combine tequila, lemon juice, zest, garlic, salt, pepper and cilantro.
Place fish in a baking dish. Brush with tequila mixture. Marinate in the refrigerator for 20 minutes.
Preheat the grill to medium-high.
Place fish on a well-oiled grill and cook for about 6 minutes. Flip over and repeat, cooking until done.
Contributed by Joyce Taylor MM2
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