Ingredients:
- 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
Preparation:
- 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.
First Made:
2007-10-17
2007-10-17
Yield:
4 servings
4 servings
Calories:
480 calories per serving
480 calories per serving