MARINADE:
1 1/2 cups olive oil
1 tablespoon soy sauce
3 cloves garlic -- minced
1 serrano chile -- thinly sliced
Kosher salt to taste
6 Halibut steaks or other firm white fish -- about 2 lbs.
PEPPER BED:
1 each red, green, and yellow bell pepper
1 jalapeno chile -- chopped
1 red onion -- chopped
6 cloves garlic -- minced
2 tablespoons olive oil
3 tablespoons chopped fresh cilantro leaves
1 shot Cabo Wabo Tequila, or other brand
Sea salt
CABO WABO SAUCE:
3 cloves garlic -- minced
2 tablespoons butter
1 shot Cabo Wabo Tequila, or other brand

Kosher salt and freshly ground black pepper
Extra virgin olive oil
Lime wedges for garnish
Chopped fresh cilantro leaves for garnish

Combine all marinade ingredients except the fish in a shallow container; mix well. Add the fish and marinate at least 15 minutes.

PEPPER BED: Toss peppers, onions and garlic together. Heat oil in a skillet; saute peppers in hot oil until just soft. Season with cilantro, tequila and sea salt.

CABO WABO SAUCE: In a small saucepan, saute the garlic in butter. When bubbling, add tequila.

TO ASSEMBLE: Heat the grill. Season fish with salt and pepper, and rub on both sides with a little olive oil. Place fish on the grill 4 minutes, turn and cook 4 minutes more or until done. Divide pepper mixture between serving plates. Place a piece of fish on each and top with the sauce. Garnish with lime wedes and chopped fresh cilantro.

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Copyright © 2005 Carol Stevens, Shaboom's Kitchen, All Rights Reserved