Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Jalapeno | 1 pepper (14g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 1/2 lbs Fish fillets (your choice)
- 1/3 cup Tequila, white or gold
- 1/2 cup Tripple sec
- 3/4 cup Lime juice
- 1 tsp Salt
- 2 1/2 each Garlic cloves, crushed
- 1 tbsp Vegetable oil
- 3 each Tomatoes, medium, diced
- 1 each Onion, finely chopped
- 1 tbsp Jalapenos, minced
- 2 tbsp Cilantro, fresh, chopped
- 1 pinch Sugar
- 1 each Pepper
- =
Directions
Place fish in a non-aluminum dish large enough to hold it in a single layer.
Combine tequila, triple sec, lime juice, salt, garlic, and 2t oil and pour over the fish, rubbing all over.
Cover and marinate for ½ hour at room temperature or up to 3 hours in the refrigerator, turning occasionally.
Just before serving, combine tomatoes, onions, chilies, cilantro, sugar and salt to taste.
Heat the grill to very hot.
Remove fish from marinade, pat dry (reserving marinade) and brush lightly with 1 t 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 a saucepan for 2 minutes, remove and discard garlic cloves, and spoon a little over the fish.
Spoon the tomato salsa along side and serve.