1/2 English cucumber, thinly shaved with vegetable peeler
1/2 small red onion, thinly sliced
1 teaspoon chopped fresh cilantro leaves
8 slider buns, dinner rolls or Hawaiian rolls, heated according to package directions
3 medium oranges, peeled and segmented, segments cut crosswise in half
2 tablespoons chopped fresh cilantro leaves
2 tablespoons finely chopped red onion
1 tablespoon fresh lime juice
2 teaspoons extra virgin olive oil
1/4 teaspoon salt
1 pinch ground cayenne pepper
1 medium ripe avocado, peeled, pitted and cut into 1/2-inch pieces
In blender, blend garlic, jalapeño, lime juice, oil, tequila (if using), honey, lime zest and salt until smooth. Makes about 1/2 cup marinade. Place fish in large zip-top plastic bag. Reserve 3 tablespoons marinade; pour remaining marinade in bag. Seal bag, pressing out excess air. Gently massage fish in bag to coat; refrigerate 1 hour.
Prepare outdoor grill for direct grilling over medium heat. Meanwhile, in medium bowl, combine tomatoes, cucumber, onion, cilantro and 3 tablespoons reserved marinade until well combined.
Place fish on hot grill rack; cover and cook 6 to 8 minutes or until internal temperature reaches 145°.
Cut fish into large pieces. Fill buns with fish and relish (recipe follows) and serve with tomato mixture.
In medium bowl, toss all ingredients except avocado until well combined; gently fold in avocado.