Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 110ml (4 fl oz) orange juice

  3. 3 tablespoons lime juice

  4. 1 tablespoon tequila

  5. 1 tablespoon grated lime zest

  6. 1 tablespoon minced habanero or Scotch bonnet chillies

  7. 1 clove garlic, minced

  8. 600g (1 lb 6 oz) salmon fillets For the Habanero-Lime Butter:

  9. 4 tablespoons butter, softened

  10. 1/4 teaspoon salt

  11. 1 tablespoon lime juice

  12. 1 dessertspoon minced habanero or Scotch bonnet chillies

  13. 1 dessertspoon grated lime zest

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Preheat barbecue for medium heat.

  4. 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.


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