8 sea bass fillets (100g or 4oz each)
100ml white or gold tequila.
150ml fresh lime juice
1 tbsp. salt
3 garlic cloves crushed
3 tsp. vegetable oil
Pinch freshly ground black pepper
Place the fish in a zip-lock bag.
Combine the tequila, Cointreau, lime juice, salt, garlic and 2 teaspoons of oil and pour over the fish.
Marinate for 30 minutes at room temperature turning occasionally.
Heat the grill to very hot.
Remove the sea bass and pat dry.
Brush lightly with 1 teaspoon of oil and grind some pepper over the surface of the fish.
Grill for 3 to 4 minutes per side.