Margarita Grilled Fish for Tacos

4 fillets firm white-fleshed fish
about 6 ounces each, see notes
2 each limes
juiced and zested
1 Tbs tequila
1 Tbs agave
1 Tbs avocado oil
1/2 bunch cilantro
1 clove garlic
1 whole jalepeno
seeds removed
coarse sea salt
to taste
black pepper
to taste
  • grill
Inspired by the perfect refreshment for Taco Tuesday, this margarita marinade is not too overpowering to let the delicate flavor of the fish shine through.
Place the fish in a shallow glass dish.
Put all the marinade ingredients in to a blender and mix until smooth. Do not add salt to this yet.
Pour the marinade over the fish and allow to sit covered in the fridge for 20 min.
Preheat your grill.
Remove fish from excess marinade and place fillets on a plate. Season generously with course sea salt and pepper.
Place fish on the grill and cook on one side until you see the flesh turn opaque about half way up the thickness of the fish. Cooking time will vary depending on the cut of your filets and type of fish. Carefully flip it over and cook about the same amount of time on the second side. If you prod the fish with your finger as it's cooking you will feel how it firms up and this will help you discern when its fully cooked. You can also flake a bit off with a fork to check if its cooked through. Be careful not to overcook or it will become dry.
Serve this flaked for fish tacos.
Choose wild caught and sustainably sourced fish. Some great choices for tacos are snapper, mahi mahi, halibut or cod.

Fresh jalepeno peppers can vary greatly in heat level. You can adjust this to your liking.