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Margarita Grouper 1 1/2 pounds of grouper fillets 1/3 cup of white or gold tequila 1/2 cup of triple sec 3/4 cup of fresh lime juice 1 teaspoon of salt plus more to taste 2 large cloves garlic (2 to 3), crushed 1 tablespoons of vegetable oil 3 medium tomatoes, diced 1 medium onion, finely chopped 1 tablespoons of minced jalapeno or serrano chilies - or more to taste 2 tablespoons of chopped fresh - up to 4 - cilantro 1 pinch sugar Freshly ground black pepper. Place fish in a dish large enough to hold it in a single layer. Combine tequila, triple sec, lime juice, salt, garlic and 2 teaspoons oil and pour over fish, rubbing all over. Cover and marinate for 1/2 hour at room temperature or up to 3 hours in the refrigerator, turning occasionally. Just before serving, combine tomatoes, onions, chilies, cilantro, sugar and salt to taste. Heat the grill to very hot. Remove fish from marinade, pat dry (reserving marinade) and brush lightly with 1 teaspoon oil and and grind pepper over the surface. Grill on a greased grill for about 4 minutes per side or until fish is opaque. Meanwhile, boil marinade in saucepan for 2 minutes, remove and discard garlic cloves, and spoon a little of it over the fish. Spoon the tomato salsa alongside and serve.