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Rub the fillets with kosher salt and set aside.
In a non-reactive bowl, combine the onion, lime juice, orange juice, jalapeno, sugar, and tequila.
Mix to dissolve the sugar, and add the fillets to the bowl.
Marinate in the refrigerator for 2 hours, turning the fillets once after 1 hour.
Remove the fillets from the marinade and set it aside.
Pat the fillets dry with paper towels and lightly coat with the olive oil.
Heat a grill to high and place the fillets over direct heat until they are just cooked through, opaque at the center but still moist, 3 to 4 minutes per side.
While the fish is grilling, transfer the reserved marinade to a medium saucepan over medium heat until it is reduced to about ¾ cup.
Using tongs, remove the fillets to serving plates and divide sauce equally among them.
Top with the cilantro.