Tequila and Kaffir Lime Sierra Fish with Warm Salad of Nopal (Prickly Pear) with Cilantro-Agave Vinaigrette

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1 pound sierra fish, skinned, boned, scaled, cut into 1-inch cubes (can substitute pompano or snapper)

1 ounce 100 percent agave tequila

4 kaffir lime leaves, de-stemmed, chiffonaded into 1/16-inch ribbon

1 jalapeno, de-stemmed, minced with the seeds

1 onion, sliced

4 limes, juiced

1 tablespoon soy sauce

Salt and black pepper

Nopal Salad, recipe follows

Cilantro Agave Vinaigrette, recipe follows

1/2 cup corn tortillas, cut into 1/16-inch ribbon, fried crisp, for garnish

Nopal Salad:

Grapeseed oil, to cook

1 tablespoon minced ginger

2 shallots, minced

2 cups 1/4-inch strips nopal

1/2 cup cilantro-agave vinaigrette, recipe follows

1/2 pound mixed field greens

Salt and freshly ground black pepper

Cilantro-Agave Vinaigrette:

2 cups washed, dried, and picked cilantro

2 cloves garlic

2 tablespoons agave syrup

1 tablespoon Dijon mustard

2 limes, juiced

2/3 cup grapeseed oil

Salt and black pepper