Margarita Orange Roughy


1 1/2 lb. Orange Roughy fillets
1/3 c. tequila
1/3 c. triple sec
3/4 c. fresh lime juice
1 tsp. salt
3 cloves cloves garlic, finely minced
1 tbsp. vegetable oil, divided

Place fish in a glass dish large enough to hold fillets in a single layer. Combine tequila, triple sec, lime juice, salt, garlic and 2 tsp. oil. Pour over fish, rubbing all over. Cover and marinate for 1 hour at room temperature or for 3 hours in the refrigerator, turning occasionally. Heat well-oiled grill to high heat. Remove fish from the marinade, reserving marinade. Pat dry. Cook on grill (or use fish cooking basket) for about 4 minutes per side or until fish is opaque. Meanwhile, boil marinade in saucepan for about 2 minutes, then strain. Spoon marinade over fish fillets. Serve with fresh tomato salsa. Makes 6 servings.