Orange Roughy Margarita - cooking recipe

Ingredients

1 1/2 lbs orange roughy fillets
1/3 cup tequila
1/3 cup triple sec
3/4 cup fresh lime juice
1 teaspoon salt
3 garlic cloves, finely minced
1 tablespoon vegetable oil, divided
Salsa
3 medium tomatoes, peeled, cored, and chopped
1 small garlic clove, minced
3 green onions, thinly sliced
2 tablespoons diced purple onions
1 -2 small jalapenos or 1 -2 small serrano chili pepper, seeded and finely chopped
2 tablespoons minced fresh cilantro
1/2 teaspoon salt
1 dash sugar
2 tablespoons lime juice

Preparation

Place fish in a glass dish large enough to have a single layer of fillets.
Combine tequilla, triple sec, lime juice, salt, garlic, and 2 teaspoons of oil.
Pour over fish and rub all over the fillets.
Cover and marinate for 1 hour at room temperature or 3 hours in the refrigerator - turning occasionally the fillets.
Shortly before serving time, combine salsa ingredients in a serving bowl.
Heat oiled grill to very hot.
Remove fish from the marinade.
Pat dry.
Cook on the well oiled 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.
Strain marinade.
Spoon a little of the marinade over fish fillets on the serving plate.
Serve with fresh tomato salsa.