Recipe

Margarita fish with white rice and grilled tomatoes

Like a margarita on a plate, these white fish fillets are marinated in zesty lime and tequila, making it the perfect addition to your Mexican fiesta. For a filling dish, serve with white rice and grilled tomatoes.

  • 5 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Margarita fish with white rice and grilled tomatoes
  • 1 lime
  • 4 x 200g firm white fish fillets
  • 1 teaspoon dried chilli flakes
  • 1 clove garlic, crushed
  • 2 tablespoon extra virgin olive oil
  • 500 gram cherry truss tomatoes
  • 2 tablespoon tequila
  • 2 tablespoon extra virgin olive oil, extra
  • 1 tablespoon caster sugar
  • 450 gram packet microwave white long grain rice
  • 2 cup loosely packed fresh coriander leaves

Method

Margarita fish with white rice and grilled tomatoes
  • 1
    Heat an oiled grill plate (or grill or barbecue). Preheat grill.
  • 2
    Cut lime rind into thin strips; squeeze juice from lime. Combine rind, fish, chilli, garlic and oil in a large bowl; season. Cook fish on grill plate for about 3 minutes on each side or until cooked through.
  • 3
    Meanwhile, grill tomatoes until just beginning to split.
  • 4
    Combine lime juice, tequila, extra oil and sugar in a medium bowl; season to taste with sea salt flakes and freshly ground black pepper.
  • 5
    Microwave rice according to packet directions.
  • 6
    Serve the fish with rice; top with the tomatoes, coriander and tequila mixture. Accompany with lime wedges and a green leafy salad, if desired.

Notes

Not suitable to freeze or microwave.

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