Grilled Salmon with Habanero-Lime Butter

Yield

4 servings

25

16

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.

Calories: 480 kcal

Carbohydrates: 5.4 g

Cholesterol: 100 mg

Fat: 38.9 g

Fiber: 0.5 g

Protein: 25 g

Sodium: 264 mg