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
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.