1 1/2 pounds fish fillets (your choice)

Marinade:

• 1/2 cup tequila, white or gold
• 1/2 cup triple sec
• 3/4 cup lime juice
• 1 teaspoon salt
• 2 1/2 garlic cloves, crushed
• 3 teaspoons vegetable oil, divided

Salsa:

• 3 each tomatoes, medium, diced
• 1 each onion, finely chopped
• 1 tablespoon jalapeños, minced
• 2 tablespoons cilantro, fresh, chopped
• 1 pinch sugar
• salt to taste

Place fish in a glass 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 the 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 remaining 1 teaspoon oil and grind pepper over the surface. Cook on a greased grill for about 4 minutes per side, or until flesh is opaque.

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