Margarita Marinade for Seafood
A bright, citrusy marinade for fish or shrimp that’s oh so good!
Equipment
- cutting board
- kitchen knife
- molcajete & tejolote
- spoon
- large glass bowl
- wire whisk
Ingredients
- 2 tbsp lime juice – fresh squeezed is better
- 1 cup orange juice – fresh squeezed is better
- 2 clove garlic – minced
- 2 tbsp fresh cilantro – torn
- 1 tsp chile powder
- 1 tsp cumin
- 1 tsp black pepper – freshly ground
- 1 ounce tequila – 100% Agave, such as Sauza Blanco
- 2 fish fillets – skin removed (2 8-10oz filets)
Instructions
- Add garlic, cilantro, chile powder, cumin, and pepper to a molcajete.
- Crush ingredients together with the tejolote. Transfer to a glass bowl.
- Add the tequila, lime juice, and orange juice. Whisk it all together.
- Place the fillets in the bowl, and carefully coat with the marinade mixture.
- Cover and refrigerate for 30 – 60 minutes.
Notes
- Works great with redfish, snapper, sea bass, really any white fish, shrimp or scallops.
- To use for grilled shrimp, devein the shrimp but leave the shells on. Grill for a few minutes over hot mesquite, being careful not to overcook. Works best with colossal sized fresh shrimp. If using frozen shrimp, thaw the shrimp in an ice bath then pat dry with a paper towel before deveining.
PRIVATE NOTES
Nutrition
Calories: 107kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 1mg | Sodium: 21mg | Potassium: 334mg | Fiber: 1g | Sugar: 11g | Vitamin A: 597IU | Vitamin C: 68mg | Calcium: 39mg | Iron: 1mg
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