This recipe is from the TAG cookbook created by Rebecca Naumberg and Sori Klein. The cookbook is a fundraiser for Torah Acadamy For Girls and all proceeds go directly to TAG. To purchase one visit www.getyourdash.com or call TAG 718 471 8444. Mention that you saw the recipe on GKC and receive FREE shipping when ordering. Enter GKC in your order.
A margarita is a drink made of tequila, orange-flavored liqueur and a citrus juice. We use these bright flavors with the addition of mango to create a delicious accent for flounder.
4 (6-ounce) flounder fillets
3 tablespoons tequila
½ cup orange liqueur (such as Cointreau)
¼ cup mango juice
¾ cup fresh lime juice (from about 9 limes)
1 teaspoon salt
3 large cloves garlic, peeled
4 tablespoons olive oil, divided
3 medium plum tomatoes, diced
1 mango, diced
1 medium red onion, chopped
1 small jalapeńo, seeded and minced
3 tablespoons chopped fresh cilantro
1 tablespoon honey
Salt and freshly ground black pepper, to taste
Prep: Place fish in a shallow baking dish. In a medium bowl, stir together tequila, orange liqueur,
mango juice, lime juice, 1 teaspoon salt, garlic and 2 tablespoons oil. Pour mixture over fillets and
rub into fish. Cover and refrigerate for 30 minutes, turning fillets once. In a medium bowl, toss
together tomatoes, mango, red onion, jalapeńo, cilantro and honey. Season with salt. Set salsa
aside. Remove fillets from marinade and pat dry. Brush fillets with remaining oil and sprinkle with
pepper. In a small saucepan, boil marinade for several minutes until slightly thickened. Remove
from heat and strain out garlic cloves. Set aside to cool.
Grill: Preheat grill or a grill pan to high, or set oven to broil. Grill fish for 5 minutes on each side or
until fish flakes easily with a fork. Transfer fish to a serving dish.
Serve: Serve with a spoonful of salsa and drizzle with reserved marinade.