I adapted this from a Grouper recipe that was featured in Cooking Light years back. As times change so do dietary recommendations, so I’ve cut out the sugar that was part of the original recipe and also used a fish that is more readily available. The marinade just takes a few minutes to put together, but could also be made in advance if you are short on time. It is a great option for a quick weeknight meal. Here, I paired it with a salad of bell peppers, black beans, mushrooms, chopped cilantro and Bolthouse Farms Avocado Cilantro Salad dressing.
Makes two hearty 8-ounce servings. Calories: 220 (Fat: 12g, Carbs: 3.4g, Protein: 26.5)
- 1 pound cod fillets
- 3/4 teaspoon salt, divided
- 1/4 cup cilantro leaves
- 1/4 chopped onion
- 1 tbsp chopped and seeded Serrano chile
- 3 tbsp fresh lime juice
- 1 tbsp tequila
- 1 tbsp olive oil
- 1 garlic clove, chopped
Place the filets in a single layer in a shallow dish and season with 1/4 tsp salt. Combine all remaining ingredients in a blender or food processor and pulse until the marinade is smooth. Pour the mixture over the cod and refrigerate for 30 minutes. (I’ve done this with the marinade on for a shorter period of time and it still works well!)
Turn on the boiler.
Place the filets on a sheet of tinfoil that is lightly coated with olive oil spray or another baking spray. Place under the broil for approximately 8 minutes until the fish begins to brown and flakes easily with a fork. Garnish with chives and lime wedges.