Place fillets in a shallow baking dish. In a bowl, stir together the tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil. Reserve 1/2 cup marinade and set aside. Pour remaining marinade over fillets; cover and refrigerate for 1/2 hour turning the fillets once. For salsa, combine the tomatoes, onion, jalapeno, cilantro, and sugar in a medium bowl; season to taste with salt and set aside. Preheat the grill on medium-high heat. Remove fillets from marinade, brush tops with oil and season with black pepper. Grill fillets for 4 to 5 minutes per side until center is opaque and meat flakes easily with a fork. Transfer fillets to serving plates. In a small saucepan, heat reserved marinade to a simmer; remove from heat and set aside. Drizzle warm marinade over the fillets and serve with salsa.
Nutritional Value Per Serving
With Salsa: Calories 508, Calories From Fat 185, Total Fat 20g, Saturated Fat 3g, Trans Fatty Acid 0g, Cholesterol 95mg, Total Carbohydrates 14g, Protein 52g, Omega 3 Fatty Acid 0.79g