Grilled South of the Border Silver Salmon
4- (5 oz. Salmon steaks or fillets)
¼ cup vegetable oil
½ cup orange juice
3 tablespoons lime juice
1 teaspoon SmokeeJo’s Key Lime Spice
1 tablespoon tequila
1 tablespoon grated lime zest
1 tablespoon minced habanero pepper
1 clove garlic (minced)
In a bowl, stir together the vegetable oil, orange juice, 3 tablespoons lime juice, 1 teaspoon key lime spice, tequila, 1 tablespoon lime zest, 1 tablespoon habanero pepper, and garlic. You will need to reserve a small amount to use as a basting sauce, and pour the remainder into a shallow baking dish. Place the salmon in the dish, and turn to coat. Cover, and refrigerate for 2-4 hours, turning frequently.
¼ cup softened butter
¼ teaspoon garlic salt
1 tablespoon lime juice
2 teaspoons minced habanero pepper
2 teaspoons grated lime zest
Pepper butter preparation:
In a small bowl mix together softened butter, garlic salt, 1 tablespoon lime juice, 2 teaspoons habanero pepper, and 2 teaspoons lime zest. Place mixture onto plastic wrap and make a roll, cover, and refrigerate until firm.
Preheat grill to medium heat. Lightly oil grill grate and place the salmon on the grill. Cook salmon for 5-8 minutes per side, or until the fish can be easily flaked with a fork. Tranfer to a serving dish, top with the habanero butter and serve.