This time of year when the weather begins to cool I get in the mood for a little spice; this recipe fits the bill nicely. Timing is every thing and I like to have the Salsa and the Corn ready before I grill the fish. I usually find Chipotle peppers stocked in the “Ethnic Foods” section of the grocery store. They are smoked Jalapenos canned in a tomato sauce. If you like spice, add a little of this tomato sauce to the recipe along with the Chipotles. Just be careful, this stuff will creep up on you!

Grouper Margarita with Salsa & Mexican Corn

4 – 6 Servings – Grouper Fillets
¾ Cup – Fresh Lime Juice
½ Cup – Grand Marnier
1/3 Cup – Gold Tequila
¼ Cup – Extra Virgin Olive Oil
3 Cloves – Garlic, minced
1 Tsp. – Kosher Salt
Freshly Ground Pepper
 
Place the Grouper in a large Ziploc bag. Mix remaining ingredients well and pour over the fish. Close the bag removing as much air as possible and place in an ice chest or the refrigerator for 20 to 30 minutes. (Important: Do not marinate the Grouper for more than 30 minutes!) Remove the fish from the bag and allow any excess marinade to drain off reserving the marinade.
 
Place the fish on a hot grill. For 1 inch fillets grill for two minutes without moving then turn the fillets clockwise 90 to 180 degrees. Cook two minutes longer then repeat on the other side. Cooking times will vary with the thickness of your fillets, be very careful not to overcook them!
 

Meanwhile, in a saucepan bring the reserved marinade to a boil then lower the heat to a steady simmer. Allow this to simmer until the fish is cooked. To serve; place the grilled fillets on individual plates, spoon some of the sauce over the fish, then spoon some of the salsa next to the fish as a garnish. Serve with Mexican Corn, a fresh Salad, and Margaritas of course!

For the Salsa:

2 14 ½ Oz. Cans – Stewed Tomatoes (I like the ones with garlic, peppers, & onions)
1 Small Can – Green Chiles, drained & chopped
3 – Green Onions, sliced thin
1 Clove – Garlic, minced
½ - Fresh Lime, juice only
Freshly Ground Pepper
Dash of Salt
1 Tbsp. – Chipotle Pepper, Diced small (Optional)
1 Tbsp. – Fresh Cilantro, chopped loosely (Optional)
 
Open tomatoes and pour 1 can into a blender. Add all the remaining ingredients then pour the other can of tomatoes on top. Pulse blender one time for only about 1-2 seconds. Pour the Salsa into a bowl, cover and chill very well before serving. Best if made the night before, covered, and refrigerated.
 
 
 
For the Corn:
 
4 – 6 Ears – Fresh Corn (One per person)
¼ Cup - Green Bell Pepper, seeded & chopped
¼ Cup - Red Bell Pepper,
1 Stalk – Celery (with leaves), chopped
1 – Small Onion, chopped
1 Clove – Garlic
1 – Tbsp. – Fresh Cilantro, chopped
½ Tsp. – Cumin
1 Tsp. – Freshly Ground Pepper
½ Tsp. – Kosher Salt
1 Tbsp. – Chipotle Pepper (Optional)
Extra Virgin Olive Oil
Unsalted Butter
Salt & Pepper to taste (for grilling)
 
Remove husks and silk from the corn, brush or spray with olive oil, then sprinkle with salt & pepper. Grill the corn turning occasionally to cook evenly, about 10 minutes. Remove and allow corn to cool. Using a sharp knife slice the corn from the cob into a bowl. Scrape each cob using the back of the knife to ensure that you get all the good stuff. Add the kosher salt & fresh ground pepper and toss well. Set aside.
 
In a large pan over medium high heat melt one Tablespoon of butter with one Tablespoon of olive oil. Add the green bell peppers, red bell peppers, and celery to the pan and sauté 2 minutes stirring often. Add the onions and sauté 2 more minutes. Add the garlic, cumin, and Chipotle peppers and continue sautéing and stirring until all the vegetables are cooked through.
 
Add the corn and all the juices to the pan. Add 1 Tablespoon of butter and cook, stirring often until piping hot, remove from heat, stir in cilantro, and serve.
Enjoy,
Randy