Fish fans anyone?

A few years ago, I was in Fort Lauderdale for one of our national sales meetings. For some reason, everywhere I went, Grouper was on the menu. It has swiftly become one of my all time favorite fishes! Although I have not made this yet, it sounds outstanding and I think it will be on the menu very soon (from Cooking Light):

Margarita Grouper Fillets

6 (6-ounce) grouper fillets
3/4 teaspoon salt, divided
1/4 cup fresh cilantro leaves
1/4 cup chopped onion
1 tablespoon sugar
1 tablespoon finely chopped seeded serrano chile
3 tablespoons fresh lime juice
1 tablespoon tequila
1 tablespoon vegetable oil
1 garlic clove, chopped
Cooking spray
Chopped fresh chives (optional)
Lime wedges (optional)

Place the fillets in a single layer in a 13 x 9-inch baking dish, and sprinkle with 1/4 teaspoon salt. Combine 1/2 teaspoon salt, cilantro, and the next 7 ingredients (cilantro through garlic clove) in a blender or food processor, and process until smooth. Pour cilantro mixture over the fillets, and turn to coat. Marinate in the refrigerator 30 minutes, turning once.

Prepare grill.

Remove fish from dish; discard marinade. Place fish on grill rack coated with cooking spray; grill 5 minutes on each side or until fish flakes easily when tested with a fork. Garnish fish with chopped chives and lime wedges, if desired.
Note: Store cooked fillets in refrigerator for up to 1 day.

I think this would be absolutely awesome with one of my favorite rice dishes:

4 cups plus 2 tablespoons water, divided
1 cup basmati rice
1 cup chopped fresh cilantro
2 poblano chiles, seeded and coarsely chopped
1 1/2 teaspoons olive oil
1 cup finely chopped onion
1/2 cup chopped green bell pepper
1/4 cup chopped green onions
1 garlic clove, minced
1/2 teaspoon salt

Preparation

Combine 2 cups water and rice; let stand 30 minutes. Drain well.

Place 2 tablespoons of water, fresh cilantro, and poblanos in a blender or food processor; process until smooth. Heat oil in Dutch oven over medium-high heat. Add onion, bell pepper, green onions, and garlic; sauté 3 minutes. Add poblano mixture; sauté 2 minutes. Stir in rice, 2 cups water, and salt; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.

Anyone who knows me, knows I'll find just about any reason for rice :) But seriously, this rice is phenominal! If you make it before I do, let me know what you think!!