Barbecued salmon with habanero-lime butter

In a bowl, stir together vegetable oil, orange juice, 3 tablespoons lime juice, tequila, 1 tablespoon lime zest, 1 tablespoon habanero chilli 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 dish, and turn to coat. Cover, and refrigerate for 2 to 4 hours, turning frequently.

In a small bowl, mix together softened butter, salt, 1 tablespoon lime juice, 1 dessertspoon habanero pepper and 1 dessertspoon lime zest. Cover, and refrigerate.

Preheat barbecue for medium heat.

Lightly oil cooking grate. Place salmon on grate, and cook 5 to 8 minutes per side, or until the fish is easily flaked with a fork. Transfer to a serving dish, top with habanero butter, and serve.