Margarita Grilled Tuna (thing)

This recipe makes enough fish for two people, but I have found that it is far more salsa than you will need. You could probably get away with using smaller than average vegetables, if it will just be two of you. The salsa and the marinade scale very well, so this recipe should be just as good for large groups.

Tuna isn't really a good grilling fish: it is too tender. If you are going to grill tuna, be sure to use a spatula to turn it, and be very careful, or it will fall apart.

• 2 good sized tuna steaks Any firm fleshed fish will be good. Sea Bass, Grouper, Mahi-Mahi, Shark...
• 1/3 cup tequila I use good tequila. Patron Anejo. You use whatever you like.
• 1/2 cup Triple Sec I prefer Grand Marnier, but I am sure Triple Sec would work just as well.
• 3/4 cup fresh lime juice This is only about six limes, so go ahead and squeeze them yourself, you will be happy you did.
• 1 Teaspoon salt
• 3 cloves garlic, minced
• 4 Tablespoons light olive oil
• 3 tomatoes, chopped
• 1 onion, chopped
• 1 jalepeno, seeded and minced
• 1 pinch white sugar
• 4 Tablespoons fresh chopped cilantro This isn't really very much fresh cilantro. Get some from the store and cut it yourself. The results will be much better.
• Fresh ground black pepper to taste. I am sure jarred pepper would work just as well.

1. Place the fish in a large, shallow dish. In a small mixing bowl combine tequila, Triple Sec, lime juice, salt, garlic and olive oil. Pour mixture over fillets, and rub into fish. Cover fish and marinate at room temperature for 1/2 hour, turning the fillets once. Actually, if you combine the liquor, lime juice, and salt into the bowl first, it makes an excellent margarita. I wouldn't try it with the raw fish in it, though.
2. Heat the grill to a high heat.
3. In a medium size mixing bowl combine tomatoes, onions, chilies, cilantro, sugar and salt to taste. Personally, a single jalepeno isn't going to be very hot with all of that other stuff. try three, or so, to make it a little more lively.
4. Remove fillets from marinade and pat dry. Reserve marinade. Brush the fillets with oil and ground black pepper.
5. Grill fillets for approximately 4 minutes per side. Tuna can be cooked to taste, just like steak, but most people these days are kind of squeemish about partially raw food, so give it a little longer, especially if they are thick.
6. While the fillets are grilling, boil the marinade in a medium size saucepan for 2 minutes. Remove garlic cloves. Spoon marinade and tomato mixture over the fish just before serving.