Grilled Salmon with Habanero-Lime Butter
Posted: Mon Nov 06, 2006 2:19 amAnother recipe here guys... :0
"Grilled salmon marinated in orange juice, lime juice, tequila, and habanero peppers, then served with a habanero-lime butter. Remove the seeds from the peppers to tame the heat. You may wish to wear rubber gloves while chopping peppers to protect your hands from the spicy oils."
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
DIRECTIONS
1. 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.
2. 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.
3. Preheat grill for medium heat.
4. 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.
----------------------------------------------------------------------------
"It takes a lot of courage to release the familiar and seemingly secure, to embrace the new. But there is no real security in what is no longer meaningful. There is more security in the adventurous and exciting, for in movement there is life, and in change there is power."
"Grilled salmon marinated in orange juice, lime juice, tequila, and habanero peppers, then served with a habanero-lime butter. Remove the seeds from the peppers to tame the heat. You may wish to wear rubber gloves while chopping peppers to protect your hands from the spicy oils."
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
DIRECTIONS
1. 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.
2. 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.
3. Preheat grill for medium heat.
4. 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.
----------------------------------------------------------------------------
"It takes a lot of courage to release the familiar and seemingly secure, to embrace the new. But there is no real security in what is no longer meaningful. There is more security in the adventurous and exciting, for in movement there is life, and in change there is power."