Salmon with a fresh Latin American marinade of orange, lime, tequila and habanero chillies, then served with a habanero-lime butter. Remove the seeds from the chillies to tame the heat.
200 people made this
2 tablespoons vegetable oil
110ml (4 fl oz) orange juice
3 tablespoons lime juice
1 tablespoon tequila
1 tablespoon grated lime zest
1 tablespoon minced habanero or Scotch bonnet chillies
1 clove garlic, minced
600g (1 lb 6 oz) salmon fillets
For the Habanero-Lime Butter
4 tablespoons butter, softened
1/4 teaspoon salt
1 tablespoon lime juice
1 dessertspoon minced habanero or Scotch bonnet chillies
1 dessertspoon grated lime zest
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Method Prep:25min › Cook:15min › Ready in:40min
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.
Habanero chillies are intensly spicy and originate from South America. If you cannot find fresh habaneros, substitute Scotch bonnets - they have a similar heat level and flavour.
This recipe is insane. Love it to bits. It is a crying shame that so many salmon fillets have suffered the fate of being wasted in lesser recipes. As a Canadian, I even have to admit that my previously-favourite maple-syrup marinade pales in comparison with this. Brilliant!
04 Jan 2016
Wow this was probably among the top-three fish dishes I've tried. The blend of flavours is difficult to describe but I can say that it was a a mixture of creamy sweet and pleasing spice. The left over butter mixture can also be spooned over chicken. My compliments!
15 Sep 2008
This was excellent. Will definitely make again. Too spicy for kids.
15 Sep 2008