Barbecued Fish Margarita

1 1/2 lb fish fillets (your choice)
1/3 cup tequila, white or gold
1/2 cup tripple sec
3/4 cup lime juice
1 teaspoon salt
2 1/2 each garlic cloves, crushed
1 tablespoon vegetable oil
3 each tomatoes, medium, diced
1 each onion, finely chopped
1 tablespoon jalapenos, minced
2 tablespoon cilantro, fresh, chopped
1 pinch sugar
1 each pepper
Place fish in a non-aluminum dish large enough to hold it in a single
layer. Combine tequila, triple sec, lime juice, salt, garlic, and 2t
oil and pour over the fish, rubbing all over. Cover and marinate for
1/2 hour at room t emperature or up to 3 hours in the refrigerator,
turning occasionally. Just before serving, combine tomatoes, onions,
chilies, cilantro, suga r and salt to taste. Heat the grill to VERY
hot. Remove fish from marinade, pat dry (reserving marinade) and
brush lightly with 1 t 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.