Margarita Sea Bass

Fishboxer Ben Bartlett from Fish is the Dish

Delicious for a treat, this can be cooked in the grill or if it's nice out, why not barbecue it?

Ingredients

• 8 x 120g sea bass fillets (skin on)
• 100ml white or gold tequila
• 120ml Cointreau
• 150ml fresh lime juice
• 1 tbsp salt
• 3 garlic cloves (crushed)
• 3 tsp vegetable oil
• A pinch of freshly ground black pepper

Method

1. Place the sea bass fillets in a zip-lock bag.
2. Combine the tequila, Cointreau, lime juice, salt, garlic and 2 teaspoons of the oil and pour into the zip-lock bag.
3. Gently turn the zip-lock bag so that all of the sea bass fillets are covered in marinade.
4. Marinate for 30 minutes at room temperature, turning occasionally.
5. Heat the grill to very hot.
6. Remove the sea bass fillets from the zip-lock bag.
7. Brush lightly with the remaining oil and sprinkle pepper over the surface of the fish.
8. Grill for 3 to 4 minutes, then turn over and grill for a further 3 to 4 minutes.
9. Serve with green salad.