Mango-Margarita Flounder

Amarante

Sun, Oct 18 2015, 1:26 pm

Mango-Margarita Flounder

Source: Torah Academy for Girls Cookbook

4 (6-ounce) flounder fillets
3 tablespoons tequila
½ cup orange liqueur (such as Cointreau)
¼ cup mango juice
¾ cup fresh lime juice (from about 9 limes)
1 teaspoon salt
3 large cloves garlic, peeled
4 tablespoons olive oil, divided
3 medium plum tomatoes, diced
1 mango, diced
1 medium red onion, chopped
1 small jalapeńo, seeded and minced
3 tablespoons chopped fresh cilantro
1 tablespoon honey
Salt and freshly ground black pepper, to taste

Prep: Place fish in a shallow baking dish. In a medium bowl, stir together tequila, orange liqueur, mango juice, lime juice, 1 teaspoon salt, garlic and 2 tablespoons oil. Pour mixture over fillets and rub into fish. Cover and refrigerate for 30 minutes, turning fillets once.

In a medium bowl, toss together tomatoes, mango, red onion, jalapeńo, cilantro and honey. Season with salt. Set salsa aside.

Remove fillets from marinade and pat dry. Brush fillets with remaining oil and sprinkle with pepper. In a small saucepan, boil marinade for several minutes until slightly thickened. Remove from heat and strain out garlic cloves. Set aside to cool.

Grill: Preheat grill or a grill pan to high, or set oven to broil. Grill fish for 5 minutes on each side or until fish flakes easily with a fork. Transfer fish to a serving dish.

Serve: Serve with a spoonful of salsa and drizzle with reserved marinade.