Grilled Salmon with Habanero-Lime Butter

1/4 C. vegetable oil
1/2 C. orange juice
3 T. lime juice
1 T. tequila
1 T. grated lime zest
1 T. minced habanero pepper
1 clove garlic, minced
4 salmon steaks

Habanero-Lime Butter

1/4 C. butter, softened
1/4 tsp. garlic salt
1 T. lime juice
2 tsp. minced habanero pepper
2 tsp. grated lime zest

In a bowl, stir together vegetable oil, orange juice, 3 T. lime juice, tequila, 1 T. lime zest, 1 T. habanero pepper and garlic.

Reserve a small amount to use as a basting sauce, and pour the remainder into a shallow baking dish.

Place salmon in the dish and turn to coat.

Cover and refrigerate for 2 to 4 hours, turning frequently.

In a small bowl mix together the softened butter, garlic salt, 1 T. lime juice, 2 tsp. habanero pepper and 2 tsp. grated 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.

*I usually wear gloves when working with habanero’s.