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Grilled Salmon with Habanero-Lime Butter
1/4 cup vegetable oil
1/2 cup orange juice
3 tablespoons lime juice
1 tablespoon tequila
1 tablespoon grated lime zest
1 tablespoon minced habanero pepper
1 clove garlic, minced
4 (5 ounce) salmon steaks
1/4 cup butter, softened
1/4 teaspoon garlic salt
1 tablespoon lime juice
2 teaspoons minced habanero pepper
2 teaspoons grated lime zest
In a bowl, stir together vegetable oil, orange juice, 3 tablespoons lime
juice, tequila, 1 tablespoon lime zest, 1 tablespoon habanero pepper, and
garlic. Reserve a small amount to use as a basting sauce, and pour the
remainder into a shallow baking dish. Place the salmon in the shallow
dish, and turn to coat. Cover, and refrigerate for 2 to 4 hours, turning
frequently.
In a small bowl, mix together softened butter, garlic salt, 1 tablespoon
lime juice, 2 teaspoons habanero pepper, and 2 teaspoons lime zest. Cover,
and refrigerate.
Preheat grill for medium heat.
Lightly oil grill grate, and place salmon on the grill. Cook salmon for 5
to 8 minutes per side, or until the fish can be easily flaked with a fork.
Transfer to a serving dish, top with habanero butter, and serve.
Makes 4 servings.
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