Grilled sea bass fillet marinated in lime juice and tequila
6 servings
30 minutes
This recipe reflects the very soul of Mexican cuisine — vibrant, bold, and filled with aromas. Sea bass soaked in lime juice and tequila acquires a tender texture and refreshing citrus notes, while cilantro and spicy chili add zest. The grill gives the fish an appetizing golden crust while keeping it juicy inside. This dish is perfect for a summer dinner outdoors, accompanied by fresh vegetables and soft corn tortillas. Its roots trace back to the traditions of Mexican fish markets where fresh fish is prepared with local spices and marinades, creating a unique flavor. The taste of this dish is a harmony of tanginess, light sweetness, and spicy warmth that warms the soul.
1
Lay the fish in a single layer in the dish and sprinkle with 0.25 teaspoon of salt.
- Salt: 0.8 teaspoon
2
In a blender, mix 0.5 teaspoons of salt, cilantro, finely chopped onion, sugar, crushed chili, lime juice, tequila, 1 tablespoon of vegetable oil, and minced garlic. Blend until smooth and spread over the fish. Gently mix, cover with plastic wrap, and refrigerate for 30 minutes, flipping once.
- Salt: 0.8 teaspoon
- Coriander leaves: 20 g
- Onion: 60 g
- Sugar: 1 tablespoon
- Chile Serrano: 1 tablespoon
- Lime juice: 3 tablespoons
- Tequila: 1 tablespoon
- Garlic: 1 clove
- Vegetable oil: to taste
3
Preheat the grill or barbecue.
4
Place the fish on a grill greased with vegetable oil and fry for about 5 minutes on each side until cooked. Transfer to plates and sprinkle with chives. Garnish with lime wedges.
- Vegetable oil: to taste
- Chives: to taste
- Lime: 1 piece