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| 4 | Fish filets, like shark, tuna, cod, mahi mahi |
| 2 | Pickled jalapenos, plus 2 Tbsp of the juice |
| 1/4 Tasse | To 1/2 c fresh lime juice |
| 1/4 Tasse | soy sauce |
| 1/2 Tasse | vegetable oil |
| 5 | cloves garlic peeled |
| 1 Teelöffel | black pepper cracked |
| 1 | Fistful of fresh cilantro (remove the stems) |
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Combine and blend all ingredients, except fish, in blender until smooth. Marinate fish for 30-40 minutes. Grill over medium hot coals until cooked through. Baste with the reserved marinade several times during cooking. Serve with lime wedges, avocado slices and pico de gallo.
We have also used this same marinade on boneless, skinless chicken breasts. We marinate the chicken breasts for a couple hours though, and then barbeque them like we did the fish.
From Cooking with Patsy Swendson, "Viva Fiesta"
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