1 1/2 lb fish fillets (your choice)
1/3 cup tequila, white or gold
1/2 cup tripple sec
3/4 cup lime juice
1 tsp salt
2 1/2 each garlic cloves, crushed
1 tbsp vegetable oil
3 each tomatoes, medium, diced
1 each onion, finely chopped
1 tbsp jalapenos, minced
2 tbsp cilantro, fresh, chopped
1 pinch sugar
1 each pepper
Directions
Place fish in a non-aluminum dish large enough to hold it in a single
layer. Combine tequila, triple sec, lime juice, salt, garlic, and 2t
oil and pour over the fish, rubbing all over. Cover and marinate for
1/2 hour at room temperature or up to 3 hours in the refrigerator,
turning occasionally. Just before serving, combine tomatoes, onions,
chilies, cilantro, sugar and salt to taste. Heat the grill to VERY
hot. Remove fish from marinade, pat dry (reserving marinade) and
brush lightly with 1 t oil and grind pepper over the surface. Cook on
a greased grill for about 4 minutes per side, or until flesh is
opaque. Meanwhile, boil marinade in a saucepan for 2 minutes, remove
and discard garlic cloves, and spoon a little over the fish. Spoon
the tomato salsa along side and serve.
Servings: 4 servings
Barbecued Fish Margarita * (Chrt57a) Recipe brought to you by Recipe Ideas
Categories: Alcohol; Barbeque; Bbq; Beef; Beverages
The History of Recipes
Written recipes as a concept can be observed way back into the far past, in fact as far as the ancient Egyptians, and possibly even further. Interesting though that is, in the main part, these early cookbooks were just very basic hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe found, according to food historians are some stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. Progressing into The time of the romans around 25BC a roman called Apicius created a collection of documents detailing recipes cooked by the Romans. In his scrolls, he tells us how the roman meals were split into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the Roman cooks were skilled in the use of a wide range of aromatic flavours, including some that we all recognise such as basil, fennel and parsley. Later, in the 15th century, people returning from the crusades brought us many foods and spices from Arab cuisine, including spices like rosemary and coriander. The introduction of these new foods and spices created a torrent in recipe books, the majority of which are kept safe in academic collections. During the next few hundred years, the rich and powerful families of the West competed to offer the most extravagent banquests, and because of this the best chefs and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the nineteenth century that cookery and cookery books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to assembling, trying out, and writing down popular recipes of the day. By the time we get to the twentieth century, cookery books are in great demand, as a result of higher levels of literacy, people having increased spare time and having more money. |
We hope you enjoy this Barbecued Fish Margarita _ (Chrt57a) recipe.
