ACAPULCO MARGARITA GROUPER

4 grouper fillets (or any other white fish filet
1/3 cup tequila
1/2 cup triple sec
3/4 cup lime juice
1 tsp. salt
3 large cloves of garlic
1 tbsp. olive oil
3 medium tomatoes diced
1 medium onion chopped
1 small jalapeno seeded and finely chopped
1 pinch of sugar
4 tbsp. chopped cilantro
pepper to taste

Place fish in a large dish.

Combine tequila, triple sec, lime juice, salt, garlic and 2 tbs. oil and pour over filets and rub into fish. Cover and marinate for 1/2 hour at room temperature, turning fillets once.

Combine tomatoes, onions, chiles, cilantro, sugar and salt to taste. Heat the grill to very hot.

Remove fillets from marinade, pat dry and reserve marinade. Brush fillets with oil and grind pepper to taste over fillets.

Grill for about 4 minutes per side.

Meanwhile, boil marinade in saucepan for 2 minutes, remove garlic cloves and spoon a little over fish. Spoon salsa over fish and serve.

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MEXICAN RICE

1 cup uncooked rice your choice
2 cups cold water
2 cloves garlic, minced or crushed
Olive oil
1/2 onion
Coarsely chopped small roma tomato, chopped into about 4 pieces
Hot pepper of your choice, sliced lengthwise
Tomato sauce (I'd say a little less that 1/4 cup)
1 tsp comino seeds (cumin) ground into powder
1 Tbsp chicken bouillon
Salt, to taste

Put a little olive oil (Tbsp or so) into a medium-sized pot and heat to a medium temperature, add the rice, uncooked, and brown in the oil. Make sure all the rice is lightly coated with the oil. You do not have to stir the rice around very much at first, while browning, but as the rice becomes browner you want to be stirring it around to make sure it all browns evenly and doesn't burn. It will turn brown, but it's not burning unless it's turning dark/black. Towards the end of the browning, add the garlic so that it is sort of sauteed/browned.

Next, dump the water on the rice (it will steam up loudly) and add the remaining ingredients. Stir well and cover (with a small air escape). Reduce heat to medium-low to medium, and let cook for 20-30 minutes. (Cooking time and temperature varies with your stove. Check after 20 minutes to make sure you don't burn.)

The essential rule of this recipe is "Do Not Peek" while the rice is cooking.

When it is ready, all the water will be absorbed, the rice will fluff, and each grain will be "split open" because of the browning. It should be dry, not saucy. You can adjust the spices/peppers to your taste. The recipe can be changed by keeping with the 1 cup rice/2 cups water ratio, and adjusting remaining ingredients.