(Grilled Fish with Sassy Citrus Tequila Vinaigrette)
Why marinate fish? It can get soggy, and you discard most of the marinade anyway. Instead, drizzle grilled, baked, or pan-seared fish with this tangy reduction vinaigrette at the table. Serve Pescado Margarita as a main course, or flake it for fish tacos or tostadas, along with shredded cabbage, red onions, and cilantro. Sometimes I also offer Javier’s Salsa de Aguacate for drizzling on the seafood at the table.
Sassy Citrus Tequila Vinaigrette:
1/2 teaspoon orange zest
1/2 teaspoon lemon zest
1/2 cup fresh orange juice
1/4 cup fresh lemon juice
3 tablespoons tequila reposado
2 tablespoons shallots, minced
1 teaspoon coriander seeds, freshly ground in a spice grinder
1/4 or more teaspoon cayenne (or 1/2 teaspoon paprika)
2–3 tablespoons olive or grapeseed oil
Salt and pepper
Fresh lime juice to taste
1–2 teaspoons agave syrup, optional
1 green onion, chopped
Zest citrus and reserve. Squeeze fresh juice. In a small saucepan, combine citrus juices, tequila, shallots, ground coriander, and cayenne. Simmer until reduced by half, about 10 minutes. Cool for 5 minutes before adding zest. Pour into a small bowl. When cool, whisk in olive oil, season with salt and pepper, a squeeze of fresh lime juice, and sweeten with agave syrup, if needed. Sprinkle with green onions before serving. Pass a small plate of lime wedges at the table.
Makes about 1/2 cup.
Note: Though coriander is the seed of the cilantro plant, it’s citrusy and spicy, not pungent and strong like cilantro.
Variations: Use avocado or walnut oil instead of olive oil, for a lighter flavor. Replace shallot with grated ginger, and pineapple juice for the orange juice.